Although Jews think of noodle pudding as kugel, an Ashkenazic sweet, this is an inevitable dessert for Italian Jews, who have leftover noodles to spare. The name tagliatelle is used in the region of Emilia-Romagna, and it is a synonym for what is called fettuccine elsewhere. This recipe was inspired by La cucina nella tradizione ebraica and is usually served at Sukkot. The apples add moisture and the pudding puffs up nicely, but, to my palate, it is a bit dry in the absence of milk or cream. So, like any good cakey noodle or rice pudding, it’s wonderful dressed with
Bring a large pot of water to a boil, add the pasta, stir well, and cook until al dente.
Meanwhile, in a bowl, beat the egg whites until stiff peaks form.
Drain the noodles and place in a bowl. Add the egg yolks, sugar, almonds, raisins, apples, and cinnamon. Mix well. Fold the whites into the noodle mixture, then pour into the prepared pan.
© 1998 Joyce Goldstein. All rights reserved.