Tagliarini, Italian Style

Ingredients

• Take flour
• break four eggs
• add a pinch of salt
• half a cup of luke-warm water
• put a little butter
• half a cup of white wine
• a well chopped onion
• a couple of tomatos

Method

1. 1

   Make a nest of flour, break four eggs into it, add a pinch of salt and half a cup of luke-warm water and flour enough to make a stiff dough.

2. 2

   Work dough for fully twenty minutes, roll out very thin, let it remain to dry for about an hour, then roll it up in a tight scroll and slice it into strips as thin as possible.

3. 3

   For the sauce, put a little butter and olive oil in a pot, let it get hot, add pieces of roast beef, let it brown, then add half a cup of white wine, a well chopped onion, a slice of garlic, half a cup of chopped dried mushrooms (soaked in hot water), a couple of chopped tomatoes, salt and pepper, and let it cook slowly for a couple of hours.

4. 4

   Cook the noodles in boiling salted water for five minutes, strain, and layer with gravy and grated Parmesan cheese.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 36. The excerpt below is the record exactly as published.

TAGEIARINI, ITALIAN STYLE. Take flour, put it on a good-sized kitchen table, make a nest of it. Into this flour nest break four eggs, add a pinch of salt and half a cup of luke-warm water and flour enough to make a stiff dough, work dough for fully twenty minutes, roll out very thin, same as rolling out pie crust, dredge with flour now and then to keep from sticking. Ret it remain on table to dry for about an hour, then roll it up in a tight scroll like a sheet of music. With a good sharp knife begin at the end and slice it into strips as thin as possible. While 54 LANDMAKKS CLUB COOK BOOK. you aie cutting-, take care to remove and spread now and then what you have cut, not forgetting to sprinkle flour so as to prevent them from sticking. You now have the tagliarini or noodles, as some prefer to call them ; the next thing to make is the gravy or sauce. Take a good roast pot, put a little but- ter and good olive oil or lard (the former is preferred), let it get good and hot, put into pot pieces of roast beef, let it brown well, then add half a cup of white wine; let it cook a while, then add a well chopped onion, a slice of garlic, half a cup of chopped dried mushrooms. Care must be taken that the mushrooms are first soaked in hot water for about fifteen minutes and well washed. Add a couple of tomatos

Cook this with the app: pantry check, scaling, and the assistant.