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X Italian Pasta Dishes
Home Made Noodles/Tagliatelli alla Casalinga (pasta dough made with flour and eggs)
Originated from: Casalinga, Florence
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Home Made Noodles with Anchovies/Tagliatelli in Tomato sauce, flavored with anchovies
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Egg Noodles with Chicken Livers/ Tagliarellini con Fegatini di Pollo (with tomato sauce and mushrooms)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Macaroni Pudding (made with sweet breads, truffles, ham, mushrooms, chicken liver and kidneys)
Originated from: Romagna, Italy
Occasion: Carnival
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Vermicelli and Anchovies (using olive oil, butter, onion and tomatoes; flavored with basil)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Tagliatelle al Ragu/ Egg Noodles with Meat Sauce, Bologna Fashion
Originated from: Bologna, Revenna, Emilia-Romagna
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Tagliarelle and Lobster (Baked tagiarelle, layered with lobster)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Pasta e Piselli/Noodles with Peas (using butter, bacon and onions)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Tagliatelle alla Bolognese con Prosciutto/ Egg Noodles with Ham
Originated from: Bologna, Emilia-Romagna
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Tagliatelle all Panna/ Egg Noodles with Cream (using butter)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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