Fettuccine Fredde

Cold Fresh Noodles

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

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