Frascatelli with Pecorino and Mustard Greens

A rustic Italian pasta dish made with handformed semolina dumplings, tossed with brown butter, wilted mustard greens, and topped with pecorino cheese. This homemade pasta requires no special equipment and results in light, tender dumplings.

4 servings

30 min

Published October 4, 2025

Ingredients

•2 cups semolina flour (pasta flour)
•1 tsp Kosher salt
•¼ cup unsalted butter
•1 bunch mustard greens
•¼ tsp black pepper
•¼ cup grated Pecorino or Parmesan
•Ingredient info: Semolina flour is available at Italian markets
•specialty foods stores
•and some supermarkets.

Cooking Instructions

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).
15 min
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.
10 min
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.
5 min

Cooking Instructions

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).

15 min

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.

10 min

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.

5 min