RomanItalian
Frascarelli
by Fabrizio Sepe · 119K subscribers on YouTube
A poor, traditional dish from the post-war period, made with just flour and water. Served with a simple arrabbiata sauce or oil, garlic, and chili.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- easy
Ingredients
7 items- 300 gFlourType 00 flour or all-purpose flour
- WaterAs needed to wet hands; used to form the frascarelli
- SaltFor the cooking water, to taste
- 2 tbspOlive Oil(optional) — Extra virgin olive oil, for serving (traditional version)
- 2 pcsGarlic(optional) — Cloves, sliced or crushed, for the sauce or traditional topping
- 1 pcsChili Pepper(optional) — Fresh or dried chili, to taste, for the sauce or traditional topping
- 200 mlTomato Passata(optional) — For the arrabbiata sauce version
Method
- Place all-purpose flour (type 00 or all-purpose) on a work surface.
- Wet your hands with water and repeatedly rub them together over the flour, forming small irregular clumps (frascarelli). Continue until all flour is incorporated.
- Bring lightly salted water to a boil.
- Drop the frascarelli into the boiling water and cook for about 1–2 minutes until they float and are tender.
- Drain and serve immediately. For a traditional version, top with olive oil, garlic, and chili. For a richer version, prepare a simple arrabbiata sauce (tomato, garlic, chili) and toss the frascarelli in it.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
