Tagliatelli o Pasta Fatta in Casa
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917). Digitised by Project Gutenberg, eBook #43912 (https://www.gutenberg.org/ebooks/43912). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "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
- The best and most tender paste is made simply of eggs and flour and salt.
- Water may be substituted for part of the eggs, for economy, or when a less rich paste is needed.
- Allow about a cup of flour to an egg.
- Put the flour on a bread board, make a hole in the middle and break in the egg.
- Use any extra whites that are on hand.
- Work it with a fork until it is firm enough to work with the hands.
- Knead it thoroughly, adding more flour if necessary, until you have a paste you can roll out.
- Roll it as thin as a ten cent piece.
- If the sheet of paste is too large to handle with an ordinary rolling pin, a broom handle which has been sawed off, scrubbed and sandpapered, will serve in lieu of the long Italian rolling pin.
- This paste may be cut in ribbons to be cooked in soup as Tagliatelli, or cut in squares or circles and filled with various mixtures to make Cappelletti, Ravioli, etc.
- Any bits that are left or become too dry to work may be made into a ball and kept for some time to be grated into soup, in which it makes an excellent thickening.