Antonio Carluccio

Fettucgine al Papavero

Fettuccine with Poppy Seeds

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Antonio Carluccio – The Collection
Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

  • About

“From my student times spent in Vienna one of the most memorable desserts was a Mohnnudeln or poppy pasta. I made my own adaptation to create this recipe, which I believe has Bohemian origins.”

Ingredients

  • 20 g black poppy seeds
  • 200 g fettuccine, pappardelle or tagliatelle

Method

Roast the poppy seeds in a very hot oven for 10 minutes. Cook the pasta in unsalted water until al dente.

Heat the butter in a pan and add the poppy seeds, nutmeg, cloves and a pinch of pepper.

Drain the pasta, divide onto plates and sprinkle with the vanilla sugar.

Photos