A classic cucina povera dish and the easiest of all pasta shapes to make: lay out flour, throw in same salt, and sprinkle on water (in the old days, a twig or frasca, hence the name). The simplest kinds was frascarelli de farina or dei poveretti; with an egg it became frascarelli de li signori.
Some would add rice to the cooking water for fracarelli de riso or riso coricato. The traditional sauce was plain tomato, or sausage with tomato, and it was traditionally served on the wooden board it was made on. Recently it's been revived and available in restaurants in Umbria and the Marche.
Image by golosi peccati