The Pasta Rasa has centuries of history, dating from the roman age. However, it being a course of the popular cuisine, first written record appeared in the 19th century. Originally, this recipe was born for reuse the staled bread, that it was grounded and mixed with the Parmigiano Reggiano, eggs and nutmeg until to get a uniform mixture. Later, it wad grated to obtain clumps that cooked in few minutes and ate in the broth, offered to the farm’s families a little of solace in the cold and foggy winter nights. When Pasta Rasa was prepared, it was produced in high quantity so could dry out and preserve in a long term, closed in glass jars. In the traditional recipe, the bread part was bigger than the other ingredients, today instead the Parmigiano Reggiano is more used, making the Pasta Rasa a rich and tasty course, still in its simplicity.