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A traditional German dish that consists of an outer layer of pasta dough which encloses a filling traditionally consisting of minced meat, smoked meat, spinach, bread crumbs and onions and flavoured with various herbs and spices (e.g. pepper, parsley and nutmeg). Naporitan: Yokohama, Japan [26]
Ashkenazi Jewish cuisine features kreplach, which are pockets of meat or other fillings encased in egg-pasta dough and simmered in chicken soup. [citation needed] In the Israeli cities of Safed and Tiberias, there is a comparable dish called calsones (pronounced caltzones). These are pockets filled with tzfatit, a locally-made sheep’s milk ...
Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, [1] [2] with evidence of Etruscans making pasta as early as 400 BCE in Italy. [3] [4] Pastas are divided into two broad categories: dried (Italian: pasta secca) and fresh (Italian: pasta fresca).
Beat two of the whole eggs in a bowl and set aside. To make the sweet pasta dough, in a food processor, place the remaining one egg and two egg yolks, add the flour, butter, and Amaretto, and ...
Reserve 1/4 cup of pasta water, then drain the pasta well. Toss the pasta with the tomato sauce, adding the reserved pasta water as needed if the sauce seems dry. Season to taste with salt and pepper.
There's a reason shrimp scampi is a classic dinner recipe—it’s buttery, garlicky, and so easy to make. Serve it over angel hair pasta or with a crusty loaf of bread. Get Ree's Shrimp Scampi ...
Tagliolini (Italian: [taʎʎoˈliːni]) or taglioni is a type of ribbon pasta, long like spaghetti, roughly 2–3 mm (3 ⁄ 32 – 1 ⁄ 8 in) wide, similar to tagliatelle, but thin like capellini. It is a traditional recipe in the Molise and Piedmont regions of Italy. In Piedmont it is called tajarin [1] and made of egg dough (pasta all'uovo).
In particular areas of the Abruzzi (for example Teramo) the traditional condiment is tomato sauce with beef meatballs, so-called pallottine. [8] In Abruzzo, chitarra alla teramana, which is a traditional Abruzzo recipe, is a long thin squared spaghetti pasta served with tiny meatballs (polpettine).
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