Jewish-style cold tagliolini

Jewish-style cold tagliolini

Tagliolini freddi alla ebraica

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This classic Sabbath dish was often made by the Jewish communities of central Italy, especially in Ancona, where they like to spice their food with a little peperoncino or chilli. Traditionally it was prepared on Friday, left overnight to absorb the sauce and then served cold for lunch on Saturday – but you can, of course, serve it hot or warm too.

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil
2 garlic cloves
1/2 small red chilli, deseeded and finely chopped
handful finely chopped flat-leaf parsley
2 tablespoons torn basil leaves
675g ripe plum tomatoes, peeled, deseeded and chopped
salt
2 tablespoons balsamic vinegar

For the tagliolini

Quantity Ingredient
250g italian ‘00’ flour
3 large eggs
1/4 teaspoon salt

Method

  1. To make the tagliolini, follow the method for the pasta, below. Roll out the dough very thinly and leave to dry for 15 minutes, then roll up and cut into ribbons about 3mm wide.
  2. Heat the olive oil in a large frying pan and cook the garlic and chilli for 1 minute. Add the parsley and basil and cook for a further 2 minutes. Add the tomatoes and season with salt. Cook over a moderate heat for 10 minutes or until the sauce starts to thicken. Add the vinegar and simmer for a few more minutes.
  3. Meanwhile, cook the tagliolini in plenty of lightly salted water until tender but still firm. Drain and transfer to a serving bowl. Pour over the sauce and toss lightly. Set aside for 30 minutes so the pasta absorbs the sauce or chill overnight in the refrigerator and serve at room temperature.

Pasta

  • To make the pasta, place the flour in a mound on a large wooden board or work surface and make a deep well in the centre. Drop in one egg at a time and add the salt. Gradually beat in the flour with a fork, then form into a soft ball. Knead well for 10 minutes or until the dough is smooth and elastic. Do not add too much flour or the dough will become hard to roll. If the dough seems too dry, add a teaspoon or so of water. Wrap the dough in a damp cloth and allow it to rest for 30 minutes.
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