Pasta rasa, Pastarèsa, Pasta resa, Pasta ragia

Pasta rasa, also known as Pastarèsa, Pasta resa, or Pasta ragia, is a traditional pasta dish from the Emilia-Romagna region in Italy. It is a simple yet delicious recipe that can be found in various towns and communes of Emilia-Romagna, including Bologna, Modena, and Parma.

In Bologna, you can find Pasta rasa at local pasta shops such as La Vecchia Scuola Bolognese and Le Sfogline. These shops offer freshly made pasta that is perfect for preparing this dish. In Modena, you can visit La Vecchia Dispensa or Acetaia Giuseppe Giusti to find high-quality pasta for Pasta rasa. In Parma, shops like Salumeria Garibaldi and La Prosciutteria offer excellent options for purchasing the necessary ingredients.

To prepare Pasta rasa, you will need 400 grams of fresh pasta, 200 grams of Parmigiano Reggiano cheese, 100 grams of butter, and salt to taste. Cook the pasta in boiling salted water until al dente. In a separate pan, melt the butter and add the grated Parmigiano Reggiano cheese. Stir until the cheese has melted and the sauce is creamy. Drain the pasta and toss it in the sauce until well coated. Serve hot and enjoy!

Pasta rasa has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition, which guarantees its traditional production methods and quality. The specifications for Pasta rasa include using fresh pasta made with durum wheat semolina, Parmigiano Reggiano cheese, and butter. The dish must be prepared according to Traditional Recipesss and techniques.

Sources:
– “Pasta rasa: la ricetta tradizionale” – www.giallozafferano.it
– “Pasta rasa: la ricetta originale” – www.cucchiaio.it