For tagliatelle dough
One pound of flour
Three eggs
Half a tumbler [1/2 cup] of milk
A pinch of salt

For sauce
Four ounces of grated Parmesan cheese
Five ounces of grated Gruyere
Six ounces of butter

For topping
Breadcrumbs
Butter

"Take one pound of flour, three eggs, half a tumbler of milk, and a pinch of salt, mix up into a paste and work it well. Lay it aside for half an hour, then roll it out very thin and let it dry before cutting it into long thin strips (tagliatelle). Boil these in salted water over a very slow fire for twenty minutes and then drain well. Meanwhile prepare four ounces of grated Parmesan cheese, five ounces of grated Gruyere, and six ounces of butter; put a layer of tagliatelle into a baking-dish, and cover them with cheese and butter. Repeat the alternate layers of tagliatelle, cheese and butter, until the dish is full. Sprinkle the top with breadcrumbs and bits of butter, bake in the oven for quarter of an hour and serve in the baking dish very hot."

This recipe was taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org.... Photo: Mary Melfi.

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