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Active Time
30 minutes
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Total Time
30 minutes
Frascatelli, a semolina dumpling, is the one homemade pasta suited for weeknight dinners. Just sprinkle water over a tray of semolina flour; the dumplings cook up in about a minute.
Ingredients
Makes 4 servings
Step 1
Spread semolina flour in an even layer in an 8x8x2" baking dish. Fill a small bowl with 1 cup water and set next to dish. Working in 4-5 batches, gather your fingertips and thumb of 1 hand together and, working quickly, dip into bowl of water, lift hand from bowl, and splatter water over semolina. Repeat several times until surface of semolina is dotted with ragged wet patches about the size of a nickel. Let stand until water is absorbed, forming individual dumplings, about 5 seconds. Using a fish spatula or slotted spoon, turn dumplings over to coat with semolina, then transfer to a sieve. Shake gently over same baking dish to remove excess semolina; transfer dumplings to a large rimmed baking sheet. Repeat with remaining semolina and water until all of the water or all of the semolina has been used (there may be some water or semolina left over).
Step 2
Working in 3-4 batches, cook dumplings in a large pot of slowly boiling salted water (if the water is boiling too rapidly, it may break up the dumplings), gently swirling water once or twice to prevent sticking, until al dente, about 30 seconds. Using a slotted spoon, transfer frascatelli to another large rimmed baking sheet.
Step 3
Heat butter in a large skillet over medium-high heat until butter is foamy and browned bits form on the bottom of pan, about 2 minutes. Add cooked frascatelli and toss gently to coat. Add mustard greens and fold gently just to coat and slightly wilt the greens. Season to taste with salt and pepper and divide among bowls. Top frascatelli with grated Pecorino.
Nutrition Per Serving
How would you rate Frascatelli with Pecorino and Mustard Greens?
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Reviews (5)
Back to TopI love this dish. I found pinching the water created uneven and too small dumplings so I used a dropper and they worked perfectly. More consistency. The taste is lovely. It's a bit time consuming but once you get it, they are delicious! I've made it multiple times.
smallkitchenbigpans
Los Angeles, CA
6/12/2018
Maybe my semolina's not like your semolina, but it says semolina right on the bag. And this was a TOTAL FAIL. Couldn't really understand how the dough was supposed to hang together without an egg, but tried it by the recipe anyway. Little splashes of water did not cohere into anything flippable, so tried letting it sit for a while to absorb water better, then formed dumplings with my hands. Sure enough, after way too much time spent on this fool's errand, the dumplings turned to complete much in the (yes, slowly) boiling water. Now I'm angry, frustrated, and my kids are hungry. What a waste. I want my hour back!
guatemalsueca
Boston, MA
2/16/2015
Easy summer recipe to use with farmer's market greens. Simple and tasty. I used Tuscan kale instead since that's what I had. I sauteed the kale with two large cloves of finely slivered garlic ahead of time, seasoned the greens, then mixed in at the end. The pasta technique was interesting - easy, but took a fair amount of time. Not sure it was any faster than making hand-formed orecchiette or cavatelli.Great with a generous amount of Pecorino Romano.
forsythtse
Larchmont, NY
6/21/2014
the dumplings were easy to make. it was a fun project, too, with my 4 year old since she can certainly toss water and was good at shaking the dumplings using a slotted spoon. i followed most all the directions. right at the end, i opted to put the dumplings directly in the pan with melted butter, then covered them with most all my mustard greens. the next two batches of dumplings just went on top, alternating with the last handful of greens. i folded gently and it mostly worked. the only thing i'd change is to saute the greens gently in a separate pan so they could be seasoned and wilted perfectly. also, i might also try kale or swiss chard, although the bitter & salty combo really did work pretty well here.
melanieinthesky
seattle, wa
12/5/2012
Just tried this as described except using half the butter. OMG!!!! Making the dumplings definitely takes practice - mine ranged in size from Israeli couscous to large shells but all cooked evenly and taste good. I had my best results when I made several dents in the surface of the semolina so that I could concentrate the water in these - but don't make them too deep or the dumplings will be thick. Used Pecorino Romano - the salt offset the mustard greens nicely.
Anonymous
Davis CA
11/12/2012
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