Ada’s Grattini all’uovo is just a delicious Italian grated egg pasta which is used in soup. You can buy it, but homemade tastes so much better. You’ll also find a list of all my family’s recipes that I’ve shared so far.
If you’ve been following me for some time, you’ve already met quite a few members of my food-obsessed, Italian family.
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In case you’re new, I’ll give you a little update. Since anyone can use a cookbook or Google to look up a recipe, I think what makes one food and travel site or cookbook stand out from another are the personal stories or the unique history behind the dish, the city, the trip, or whatever is being featured.
That said, I never planned to have a “family members’ recipe theme” running through my site, but it’s justthat many of myrecipes happen to be from, or be associated with an aunt, a cousinor another relative. I have many moreto addto the list, including my rocket building brother, Tony, who loves to cook! Here he is making gnocchi~ (see below, updated 6.24.15 to include Tony’s Crab Cakes).
Listed below are my family memberswho I havefeatured, along with their recipe (click on the recipe name to go to the post and see the recipe).
My Parents~
Mum ~My Mother’sFavorite PizzaandLidia’s Mushroom and Black Olive Stuffed Artichokes
Dad’sSpaghetti with Anchovies(includes a funny video)
My Children~
Steven’s Spaghetti alla Carbonara (my recipe, he made it)
Denisa’s Edamame Salad
My Brother
Tony’s Amazing Crab Cakes
All of my Mother’s Six Sisters (My Aunts)~
Zia Maria’s Tuna, Egg and Tomato Salad
Aunt Rosa’s Very Best Rhubarb Fool
Zia Iolanda’s Gnocchi with a Sicilian Oxtail Tomato Sauce
Aunt Virginia’s Homemade Mounds/Bounty Bars
Aunt Elvira’s Frozen Strawberry and Meringue Dessert with Strawberry Coulis
Zia Francesca’s Penne Alla Vodka
My Cousins
Concetta’s Perfect Plum Muffins
Gianfranco’s Peaches and Cream (and Cognac!)
Denisa’s Pimm’s Cup
Ketie’s Smoked Salmon and Goat Cheese Appetizer
And today, I’m adding to this list with my cousinAda’s Grattini all’Uovo for Soup. The photo below is from many years ago–the baby she is holding is now almost 30! She’s rather camera shy, so hopefully someone in the family has a more recent photo I can put here instead.
My cousin, Ada
Ada is my eldest cousin on my mother’s side, Zia Maria’s daughter and Concetta’s sister–got that? I’m sounding Italian, I know. She lives in Italy, just outsidethe villagewhere my mother was born, and is incredibly talented in so many ways, but especially in the kitchen!
I remember really looking forward to going to Italy every summer, and one of the reasons was that I’d be able to spend time with my “big cousins” Ada and Concetta, who were teenagers when I was about 7. I’d love trying on their old high heels and being able to sleep in their room.
Ada learned to cook from her mother, so it’s no surprise that the creations from her kitchen are extraordinarily delicious. She’s always sending me photos of produce from her garden along with drool worthy dishes from her kitchen. By the way, those cured Italian sausages in the photo below are probably my favorite thing to eat in the entire world. Yes, I think they are!
She also sends lots ofpictures of her three sweet pets.
One of the most recent photos she sent me really piqued my interestsince it was something I’d never made before. It is called grattini and is basically a kind of grated pasta dough which is left to dry, then dropped into soup; I’ve bought it before, but never made it. Here is the photo Ada sent me~
The perfect soup for grattini all’uovo, is in chicken soup. You’ll find my recipe for homemade Italian-style chicken soup here, so I hope you’ll give it a try. The grattini are super easy to make, no kneading and rolling dough, as is required in regular pasta dough.
I’m sure Ada will be sending more photos of dishesshe’s made, so this probably isn’t the last you’ll see of her creations. And as you can probably imagine, the homemade grattini all’uovo are so much nicer than store-bought!
Ada’s Grattini all’Uovo
makes enough for a very large pot of chicken soup
Ingredients
1 cup (225 g) flour
2 eggs
1 tsp olive oil
2 tbsp grated Parmigiano (Parmesan) cheese
Chicken broth/soup to cook the grattini in
Make the Grattini all’uovo Dough
Place the flourin a bowl and make a well in the center. Add the eggs, olive oil and cheese.
Using your hand, begin to mix the ingredients together until a dough forms.
It doesn’t need to be kneaded, and it won’t be smooth and perfect.
Grate the Grattini all’Uovo Dough
Begin to grate the dough onto a grater, until it is completely grated (removing some of the grattini a little at a time, and setting aside to dry). Separate the pieces that stick together and use a little semolina or flour so that it doesn’t stick to the counter, cloth or tray.
Allow the grattini to dry for at least a few hours, before using. You’ll be able to feel them become harder. If you wish to keep them for another time, make sure to dry them completely before putting them in a container or plastic bag or else they will become moldy.
Cook the Grattini all’Uovo
When you want to use them in soup, just add as you would pasta and cook until ready, about 6 to 8 minutes, depending on the size.
Perfect for any broth or light soup where you would normally use acini di pepe or another type of pastina (tiny pasta).
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Ada's Grattini all'Uovo (Grated Egg Pasta for Soup) and a List of My Relatives' Recipes
Yield: for one pot of soup
Prep Time: 20 minutes
Cook Time: 7 minutes
Total Time: 27 minutes
A traditional Italian egg pasta used for soup.
Ingredients
- 1 cup (225 g) flour
- 2 eggs
- 1 tsp olive oil
- 2 tbsp grated Parmigiano Reggiano (Parmesan) cheese
- Chicken broth/soup to cook the grattini in (see my recipe on this site)
Instructions
Place the flour in a bowl and make a well in the center. Add the eggs, olive oil and cheese.
Using your hand, begin to mix the ingredients together until a dough forms; it doesn't need to be kneaded, and it won't be smooth and perfect.
Begin to grate the dough onto a grater, until it is completely grated (removing some of the grattini a little at a time, and setting aside to dry). Separate the pieces that stick together and use a little semolina or flour so that it doesn't stick to the counter, cloth or tray.
Allow the grattini to dry for at least a few hours, before using. You'll be able to feel them become harder. If you wish to keep them for another time, make sure to dry them completely before putting them in a container or plastic bag or else they will become moldy.
When you want to use them in soup, just add as you would pasta and cook until ready, about 6 to 8 minutes, depending on the size.
Notes
Nutrition information is for the grattini only.
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 165Total Fat: 4gCarbohydrates: 57gProtein: 11g
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