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
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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 350°F oven
for approximately 30 minutes. Serve hot or
at room temperature.
serves 6
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