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Jewish Recipes --> Recipes --> Kugel

Tagiatelle Jewish Style (Noodle Kugel) Tagliatelle all'ebraica
Recipe Ingredients:
  • Homemade pasta made with 2 eggs and 1 1/2 cups flour or 3 1/4 pounds fresh fettucine
  • 3 quarts water
  • 1 1/2 tablespoons salt
  • 2 tablespoons sugar
  • 2 eggs, slightly beaten
  • 1 cup milk
  • 2 cups ricotta, moisture reduced
  • 1/2 cup dark, seedless raisins
  • 1/2 cup pinoli (pine nuts)
  • Grated rind of 1 lemon
  • 1/4 teaspoon cinnamon
  • Dash ginger
  • 4 tablespoons butter
  • 1/4 cup fine breadcrumbs

Jewish Cookbooks

Classic Italian Jewish Cooking


Roll the dough thin and cut into tagliatelle with the largest cutter. Bring the water to a boil. Add the tagliatelle and salt. As soon as boiling resumes, drain the pasta well and place in a large bowl. (If you use store-bought fresh egg noodles cook half the time recommended by the manufacturer.) Add all the other ingredients except the butter and mix well to combine.

Butter an over proof lasagna dish and coat it with breadcrumbs. Transfer the tagliatelle into it, flatten with a rubber spatula, and dot with butter. Bake in a preheated 350F oven for approximately 30 minutes. Serve hot or at room temperature.

serves 6

 

   

Break the Fast -- Yom Kippur -- Kugel -- Noodles / Pasta -- Shabbos

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods