Pasta rasa
Among the most curious and authentic recipes of Reggio Emilia cuisine is Pasta Rasa, also known locally as Pastarèsa, Pasta resa, or Pasta ragia.
Recognized among the Traditional Agri-Food Products (PAT) of Emilia-Romagna, this dish perfectly reflects the soul of local gastronomy: a few simple ingredients, skillfully combined to create a rich blend of flavor and history.
Born in the rural kitchens where nothing was wasted and ingenuity turned basic ingredients into hearty meals, Pasta Rasa is still a beloved presence during the colder months and festive occasions. Served in a hot meat broth, it remains one of the most genuine comfort foods of Reggio Emilia tradition.
Though less famous than tortelli or cappelletti, it continues to be lovingly prepared in families and trattorie that preserve the region’s culinary heritage.
A Simple Yet Flavorful Dough
This recipe is based on just a few high-quality ingredients: grated Parmigiano Reggiano, breadcrumbs, eggs, a pinch of nutmeg, and a light dusting of flour.
The true star of the preparation is Parmigiano Reggiano, a symbol of the region, which gives the dish its distinctive rich and enveloping flavor.
The dough is worked until it reaches a firm, compact consistency. Once ready, it is passed through a coarse grater, creating small irregular pieces that resemble rustic fresh pasta with an unmistakable texture.
It is precisely this unique process that gives the dish its name.
The Recipe
serves 4
- Meat broth (for cooking)
- 150 g grated Parmigiano Reggiano
- 100 g breadcrumbs
- 2 eggs + 1 egg yolk
- 1 teaspoon flour
- Salt, to taste
- A pinch of nutmeg
The Preparation
On a wooden board, mix all the ingredients until you obtain a firm, compact dough.
Lightly flour the board and grate the dough using a coarse grater.
From time to time, gently separate the pieces so they do not stick together.
Pour them into boiling meat broth and cook for 3–4 minutes.
The mixture can also be prepared a few days in advance.
