Name: Fettuccine Fredde (Cold Fresh Noodles)
Yield: Serves 6
Cuisine: Italian
Ingredients: 4 cups peeled, seeded, and chopped tomatoes (fresh or canned); ½ teaspoon freshly ground black pepper; Olive oil for tossing with pasta, plus 4 tablespoons; 1 pound freshly made Tagliarini or purchased fresh tagliarini; 4 tablespoons chopped fresh basil; 1 teaspoon salt; 1 large onion, chopped; 10 ounces ground beef; 1 large celery stalk, chopped; 1 cup dry white wine; 1 large carrot, peeled and chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

In keeping with the Jewish laws not to work on the Sabbath, this dish was traditionally prepared on Friday to be served Saturday at midday. It is made with fresh egg noodles, and the sauce is cold when the noodles are dressed. This particular version includes a meat-enriched tomato sauce, but other recipes call for dressing the pasta with garlic, olive oil, and a pinch of red pepper flakes; with