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souffle of tagliatelle
Souffle of Tagliatelle (baked, with sauce -- milk, butter, Parmesan and nutmeg)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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1 lb. tagliatelle

For sauce
1 1/2 teaspoons flour
3 ozs. butter
3/4 pint milk
6 tablespoons Parmesan -- grated
a pinch of nutmeg


"The home-made pasta made with eggs is preferable for this,

though the commercially made spaghetti may be used. Cook in

boiling salted water in the approved manner, remembering that whereas the bought variety will need 10 to 12 minutes,

the home-made will need no more than five. Meanwhile prepare the following sauce: Melt butter in a saucepan, and before it begins to turn brown, blend in the flour and add milk slowly. Stir until it thickens and allow to cook over boiling water for a further 12 to 15 minutes, season with salt, pepper, nutmeg and the grated Parmesan, mix well and remove from the heat. Separate eggs, beat yolks lightly and add to the sauce when it has cooled a little, otherwise the yolks may curdle. Whip egg whites stiff and fold into the sauce. Have ready the cooked and drained tagliatelle, combine with the sauce, slowly, so as to ensure it is really well mixed. Place in a buttered souffle dish and cook in moderate oven for 20 minutes. Serve in the dish in which it is cooked."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... P.S. In Molise prior to World War II tagliatelle was generally made without eggs in the countryside, however, later on, in the 1950s tagliatelle may have included eggs. In any case, Dorothy Dale's recipe for fresh pasta, including tagliatelle includes the following incredients: 1 lb. flour, 2 or preferably 3 eggs a pinch of salt and lukewarm water......... Photo: Mary Melfi.

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