Frascatelli Pasta with Broccoli
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Frascatelli Pasta with Broccoli is a quick and easy dish featuring homemade semolina pasta and tender broccoli, perfect for a nutritious weeknight dinner.
Ingredients
- 1 1/2 - 2 cups (360-480 ml) semolina flour
- 1 large head of broccoli or 4-5 mini ones, stalks trimmed and cut into individual florets
- 3-4 garlic cloves, minced
- 1/4 cup (60 ml) olive oil, plus more for drizzling
- 1/3 cup (80 ml) vegetable stock or water
- Salt, to taste
- Freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
For the pasta:
- Get a large pot of well salted water on high heat.
- As you wait for the water to boil, make your frascatelli.
- Dump the semolina into a baking dish, shaking to create one even layer. Have one cup of water ready and waiting at the side of the dish.
- Dip all five of your fingertips into the water and, lifting water with them, spray the water over the top of the semolina flour. Do this repeatedly until most of the surface is covered in splotches of water. Wait 30 seconds for the water to absorb into the flour. Then, using a slotted spoon, spatula or, really, even your fingers, gently turn the flour onto itself, forming dumplings.
- Put the dumplings into a colander or sieve and shake out the excess semolina over the baking dish. Gently transfer the finished dumplings onto a baking sheet.
- Return to the baking dish and repeat the same process until you have used all of the semolina and/or water. You may have a little water left at the end, which is fine. The bits of semolina that remain in the bottom of the baking dish can be pressed together to form dumplings.
- In a 12′ sauté pan, gently heat the olive oil, minced garlic and red pepper flakes over low heat. Once the garlic is fragrant add the trimmed broccoli.
- Season generously with salt and black pepper and whichever liquid you are using – wine or veggie stock or water – to the bottom of the pan. Bring to a boil, stir the broccoli and place a lid on the pan – steaming the broccoli for a few minutes.
- Remove the lid and turn the heat off.
- Once the water boils, cook the frascatelli. Use a wooden spoon to make a vortex or whirlpool in the water – this helps to prevent the frascatelli from sticking to each other and the bottom of the pot. Cook the frascatelli for no more than 1 minute.
- Drain the water and add the frascatelli directly to the broccoli. Stir well.
- Taste and adjust seasoning.
To serve:
- Top with freshly grated Pecorino cheese and a drizzle of olive oil.
Notes
- For a richer flavor, use chicken stock instead of vegetable stock.
- This dish is best served immediately but can be stored in the refrigerator for up to 2 days.
- Reheat gently before serving.
- Add a pinch of red pepper flakes for a bit of heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 350
- Fat: 18
- Carbohydrates: 60
- Fiber: 8
- Protein: 12
- Cholesterol: 0
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Frequently Asked Questions
What is frascatelli and how is it different from regular pasta?
Frascatelli are hand-formed semolina dumplings — there is no rolling, cutting, or extruder involved. You create them by flicking water from your fingertips over a flat dish of semolina flour so the water forms small dough clusters, then shaking out the loose flour through a colander. The result is rustic, irregular dumplings similar to a coarse pasta or gnocchi.
Why do the frascatelli cook for no more than 1 minute in the boiling water?
The instructions specifically cap the cooking time at “no more than 1 minute” — the dumplings are small and cook through very quickly; overcooking makes them gummy. The recipe also has you create a vortex or whirlpool in the water with a wooden spoon before adding them to prevent them from sticking to each other and the bottom of the pot.
Can I use plain water instead of vegetable stock to steam the broccoli?
Yes — the instructions list “wine or veggie stock or water” as equally valid options for the liquid you add to the broccoli pan. The notes also suggest chicken stock for a richer flavour if you are not keeping the dish vegetarian. 
