Pasta Romaneschi

ORIGINAL

Recipe Source: Martino, 'The Art of Cooking' Chapter 2, Recipe 25

Maccaroni romaneschi.

Piglia de la farina che sia bella, et distemperala et fa' la pasta un pocho più grossa che quella de le lasangne, et avoltola intorno ad un bastone. Et dapoi caccia fore il bastone, et tagliala la pasta larga un dito piccolo, et resterà in modo de bindelle, overo stringhe. Et mitteli accocere in brodo grasso, overo in acqua secundo il tempo. Et vole bollire quando gli metti accocere. Et se tu gli coci in acqua mettevi del butiro frescho, et pocho sale. Et como sonno cotti mittili in piattelli con bono caso, et butiro, et spetie dolci.

TRANSLATION

Translation Source:

Roman-Style Maccaroni (Pasta with Cheese and Herbs)

Take some white flour, and add water and make a sheet of pasta slightly thicker than that for lasagne, and wrap it around a stick, and then remove the stick and cut the pasta into pieces the size of your little finger, and they end up with the shape of thin strips or strings. Cook in fatty broth or in water, depending on the season*. But they need to be boiled when you cook them. If you cook them in water, add some fresh butter and a bit of salt. When they are done, place on a platter with some good cheese and butter, and sweet spices.

REDACTION (8 Servings)

Redaction Source: Maestra Suzanne de la Ferté (Suzanne Booth)

32 Oz Dried pasta (4 oz per person)

8 Tbsp Butter

3/4 cup Parmesan Cheese

3/4 cup Ricotta Cheese

3/4 cup Chopped Spinach (Herbs)

Salt and Pepper to taste

Method

• 1. Drop the pasta into boiling water and cook until just al-dente (2-3 minutes for fresh pasta).

  2. Mix together the cheeses and the well-drained spinach with enough of the pasta water to make a thick sauce.

  3. Toss the pasta with the butter and the cheese/herb mixture.

  4. Add salt and pepper to taste.