2 cups flour type “0”, 3 eggs, a little grated lemon zest. (1 egg serves 2 people).
The success of the “Frascarelli” depends on the firmness and delicate quickness with which this operation is performed. Heat 3/4l of water in a pot , add salt (10g per liter). Put the flour on the pastry board. Beat the eggs in a bowl and drop the egg using a whisk or a fork over the flour. Work gently the flour with your fingertips so that the flour sticks to the egg drops. Do not press!
Put the result into a fine sieve: shake and here are the Frascarelli! They should look like rice or cous-cous. Drop the Frascarelli into boiling salted water and let them cook until they float. Drain and season the Frascarelli with your favorite Tartufi Bianconi sauce.
This kind of pasta was originally served in broth and represented the poor version of the rich “Stracciatella soup”. You can season Frascarelli in a thousand of different ways but we recommend sautéed asparagus and fried bacon or diced fresh tomatoes spiced with “Spicy Herbs” by Tartufi Bianconi.
Frascarelli are superb with Fresh truffle of course!
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