Name: Frascarelli marchigiani
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g Tipo 00 flour (200 g for the base; 100 g for the grains.); 1,490 ml Water (1200 ml for cooking; 40 ml for the grains; 150 ml for the sauce; 100 ml hot reserve.); 50 g Pancetta (Cut into small dice.); 100 g Onion (Finely chop.); 25 ml Extra-virgin olive oil; 20 g Double tomato concentrate; 50 g Mature pecorino (Finely grate.); 6 g Salt; 0.5 g Black pepper (Freshly ground.)

Make small irregular crumbs, about 2–4 mm, rather than kneading a pasta dough. Serve in warm shallow bowls as soon as the base is cooked.

By Italia Magnifica · Updated October 2026

Prep: 20 min
Cook: 35 min
Serves: 4
Difficulty: Medium

Frascarelli marchigiani

Prep 20 min · Cook 35 min · Serves 4 · Difficulty Medium

Ingredients

Skip to the method

4 servings

300 g2⅓ cups
Tipo 00 flour200 g for the base; 100 g for the grains.7 oz for the base; 3½ oz for the grains.
1,490 ml6⅓ cups
Water1200 ml for cooking; 40 ml for the grains; 150 ml for the sauce; 100 ml hot reserve.5 cups for cooking; 2¾ tbsp for the grains; ⅔ cup for the sauce; ½ cup hot reserve.
50 g1¾ oz
PancettaCut into small dice.Cut into small dice.
100 g3½ oz
OnionFinely chop.Finely chop.
25 ml1¾ tbsp
Extra-virgin olive oil
20 g¾ oz
Double tomato concentrate
50 g1¾ oz
Mature pecorinoFinely grate.Finely grate.
6 g1 tsp
Salt
0.5 g¼ tsp
Black pepperFreshly ground.Freshly ground.

Equipment

Heavy 4 liter saucepan
Wide board
Whisk and wooden spoon
Small sauté pan

Method

Cook pancetta and onion in the oil over medium-low heat for 8 minutes. Stir in tomato paste, then the water for the sauce and the pepper. Simmer for 15 minutes until spoonable, stirring occasionally.Cook pancetta and onion in the oil over medium-low heat for 8 minutes. Stir in tomato paste, then the water for the sauce and the pepper. Simmer for 15 minutes until spoonable, stirring occasionally.
Spread the flour for the grains on the board. Sprinkle over its water gradually with your fingertips, rubbing the damp flour lightly between your fingers. Keep the small irregular crumbs loose; chop any large soft clumps down to 2–4 mm.Spread the flour for the grains on the board. Sprinkle over its water gradually with your fingertips, rubbing the damp flour lightly between your fingers. Keep the small irregular crumbs loose; chop any large soft clumps down to 2 mm–¼ in.
Bring the cooking water to a boil in the saucepan and add the salt. Whisk in the flour for the base in a thin stream, then add all the prepared grains and loose flour. Lower to a gentle bubble.Bring the cooking water to a boil in the saucepan and add the salt. Whisk in the flour for the base in a thin stream, then add all the prepared grains and loose flour. Lower to a gentle bubble.
Cook for 30 minutes, stirring often with the wooden spoon and scraping the bottom. Keep the tiny grains rather than whisking them away. If the base becomes stiff before the flour is cooked, add the hot reserve water a little at a time. It should settle softly from the spoon, with no raw flour taste.Cook for 30 minutes, stirring often with the wooden spoon and scraping the bottom. Keep the tiny grains rather than whisking them away. If the base becomes stiff before the flour is cooked, add the hot reserve water a little at a time. It should settle softly from the spoon, with no raw flour taste.
Divide into warm shallow bowls, spoon over the hot tomato and pancetta sauce and finish with all the pecorino. Serve immediately.Divide into warm shallow bowls, spoon over the hot tomato and pancetta sauce and finish with all the pecorino. Serve immediately.