Minestra di Tagliatelli
Homemade noodles - contributed by Judith Carr

Original recipe from Bartolomeo Scappis, L'Opera:

Mix 2 pounds of excellent white flour, 3 eggs, and lukewarm water, mixing them well on a table, then roll out thin and leave the dough to dry a little, trimming at the edges and when dry (but not so dry it crumbles) sprinkle with flour from the collendar to prevent the dough from sticking. Take one end of the dough and roll it gently around the roller, then slice the dough with a sharp, wde knife. When the noodles are cut, lay them out and let them dry a little.

Modern recipe:

  • 4 cups unbleached flour
  • 4 eggs
  • 4 Tbs. water
  • 2 tsp. salt
  • 4 tsp. oil
Make a well in the flour on the counter; drop in eggs one at a time with water, salt and oil. Work with your hands until dough forms a ball; knead for 15 minutes. Let rest for several hours. Roll the dough, stretching it out. Let rest 5 minutes. Keep rolling dough & stretching it until you can almost see through it, adding flour occasionally to prevent sticking. Lay a sheet over a chair back. Slice dough in 1/8" strips with a sharp knife, & lay dough on sheet so it hangs over each side. Let dry & freeze.

Metric, Celsius, & Gas Mark Equivalencies

Judith Carr is an expert in Medieval baking and antique furniture restoration. An active member of the Society for Creative Anachronism, she is known for her love of animals, especially cats.

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Minestra di Tagliatelli © 1995 Judith Carr | This page © 2000 James L. Matterer

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