Evelyn Rose

Austrian Noodles with Parmesan and Walnuts

Nussnudeln

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Mother and Daughter Jewish Cooking: Two Generations of Jewish Women Share Traditional and Contemporary Recipes
Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

  • About

This dish has a viennese background. A perfect accompaniment to grilled or baked fish, it is light and full of flavour. The nuts and bread crumbs add a pleasing crunchiness.

Ingredients

  • 350 g (12 oz) fresh tagliatelle
  • 100 g (3½

Method

Cook the noodles as directed until tender then drain.

To make a beurre noisette, melt 50 g (2 oz) of the butter in a small pan and cook over medium heat until it turns pale brown, 2-3 minutes.

Melt the remaining butter in a large pan and add the hot noodles, tossing until they are evenly coated and glistening. Stir in all the remaining ingredients except the beu