Dolce di Tagliatelle

Noodle Pudding

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 a little cream or a thin custard sauce, if served at a dairy meal.


  • 7 to 8 ounces fresh tagliatelle or fettuccine
  • 3 eggs, separated
  • cup sugar
  • ½ cup almonds
  • ½ cup raisins, plumped in hot water and drained
  • 2 apples, peeled, cored, and grated
  • ½ teaspoon ground cinnamon
  • Heavy cream for serving


Preheat an oven to 350 degrees F. Oil a 9-inch springform pan.

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.

Bake until golden and just set, about 40 minutes. Remove from the oven and place on a rack to cool a bit. Release the pan sides and slide the pudding onto a serving platter. Serve warm. Pass a pitcher of cream at the table.