Danny Kaye’s Noodles

Les nouilles de mon ami Danny Kaye

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 250 g ( oz) fresh noodles (tagliatelle) or 200 g (7 oz) good-quality dried noodles made with egg pasta
  • 5 tablespoons olive oil
  • juice of half a lemon
  • 2 heaped tablespoons of chopped parsley
  • 6 chopped basil leaves
  • salt, pepper


Bring a generous litre ( pints) of salted water to the boil with two tablespoons of olive oil added. Plunge in the fresh or dried noodles and cook until they are still just firm to the bite. The cooking time will vary according to the quality of the noodles, so test them from time to time.

While the noodles are cooking, put the remaining olive oil in a bowl with the lemon juice, parsley and basil. Drain the noodles in a colander and add them immediately to the oil and herbs in the bowl. Season with salt and pepper, toss with two forks as though you are mixing a salad and serve as soon as possible.

Recommended wines

  • white or rosé, unassuming and young – Provence or Beaujolais