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Pasta Marinata

Pasta marinata (Italian for "marinaded dough") is a batter used when frying food. It is good for battering meat, fish, vegetables, or sweets which are to be fried in the Italian manner. The recipe is sourced from The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes from a project that puts out-of-copyright texts into the public domain. This is from a very old source and reflects the cooking at the turn of the 20th century. Update as necessary.

Source and licence

"Pasta Marinata" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pasta_Marinata, revision 4587099), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pasta_Marinata&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4587099

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Italy. Associated with Italy by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Mix the semolina flour, egg yolks, a little salt, and melted butter.
  2. Add the water so as to form a liquid substance.
  3. Whip the egg whites to soft peaks, and fold into the batter.