This is sooooo good

24 Nov


Rice Pasta” with Peppers


  • 1 lb all-purpose flour
  • 4 eggs

  • 2 red peppers
  • 1 stalk celery
  • 1 onion, small
  • 3 ½ oz tomatoes, fresh
  • 1 ½ oz Mascarpone cheese
  • extra virgin olive oil
  • grated Pecorino cheese
  • salt

Brown in the oil over a low heat the celery, onion, and peppers, all thinly sliced. Add the fresh tomatoes, in pieces. Salt and leave to cook, always over a low heat, for about an hour and a half. Sieve, add the Mascarpone, and whisk briskly.

Having prepared the sauce, proceed to make the “frascarelli”. Pot a pot on the heat containing about 13 cups of water. Sprinkle the flour like a veil over the whole work-surface. Beat the eggs with the egg whites and sprinkle, very lightly, over the flour. The ability to produce good “frascarelli” depends on how self-assuredly and quickly this operation is carried out. Having gently collected all the flour, sieve using a very fine sieve.

The drops that have formed which remain in the sieve are the lumps called “frascarelli”: these are immersed in salted boiling water. Leave to cook for one minute. Drain, immerse in the sauce and dress with grated Pecorino. Serve hot.




Posted by on November 24, 2014 in Uncategorized



2 responses to “This is sooooo good

  1. Gattina

    November 24, 2014 at 5:41 pm

    I am getting hungry ! Looks yummy ! we will have canelloni tonight !

  2. Pat @ Mille Fiori Favoriti

    November 25, 2014 at 6:11 am

    This sounds delicious, Gracie! Do you use gluten free flour? My daughter-in-law has to eat gluten free and I am wondering if rice flour would work in this recipe?


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