Grated spinach pasta soup
Pasta grattata (grated pasta) is a clever way to enjoy the taste of homemade pasta without having to roll out and shape the dough. Instead, you grate the fresh dough against the large holes of a box grater. This version offers a colorful (and healthful) twist: grated spinach pasta cooked in homemade chicken or vegetable broth. Don’t take a shortcut. Homemade broth is essential to the integrity of this rustic yet gentle soup.
Portions: Makes 4 to 6 servings
- 1 batch spinach pasta dough
- Semolina flour for dusting the work surface and baking sheets/trays
- 8 cups/2 l homemade chicken broth or homemade vegetable broth
- Freshly grated Parmigiano Reggiano cheese for serving
Mix the pasta dough as directed in the recipe, but use enough flour to create a dough that is slightly stiffer than you would make if you were going to roll it out (a slightly stiffer dough is easier to grate). Cover the dough tightly in plastic wrap/ cling film and let it rest for 30 minutes. Cut the dough into eight equal pieces. It is not necessary to rewrap the pieces you are not working with immediately. Lightly sprinkle the work surface and two large rimmed baking sheets/trays with semolina. Using the large holes of a box grater, grate the dough, one piece at a time. As the dough shavings accumulate, gently scoop them up or brush them onto the prepared baking sheets/trays and sprinkle additional semolina over them. Spread the shavings out in a single layer so they don’t stick together in big clumps. Let the grated pasta dry for about 2 hours, or until it is no longer tacky, or until you are ready to cook it. If there are clumps, wait until the pasta has dried out a bit before gently separating them (don’t worry about small clumps; they will cook fine). Carefully transfer the dried pasta to a large sieve or colander, one baking sheet/tray at a time, and gently shake out any excess semolina. Return the pasta to the trays. Bring the broth to a boil in a large saucepan over medium-high heat. Pour in the grated pasta, reduce the heat to medium, and simmer for 15 to 20 minutes, or until the pasta is tender. Ladle the soup into warmed shallow, rimmed bowls and sprinkle with the cheese. Serve immediately.
If you don’t plan to cook the pasta the same day, let it dry at room temperature for 2 hours, then transfer it to a large zipper-lock freezer bag and store it in the freezer for up to 1 month. To cook, transfer the pasta straight from the freezer to the simmering broth.