Ricciolini Pasta Recipe (An old Yom Kippur recipe from Ferrara)
This traditional Yom Kippur recipe from Ferrara is drawn from Giuliana Ascoli Vitali-Norsa’s La Cucina nella Tradizione Ebraica (Giuntina Editore, 1998; ISBN 88-85943-41-1). She doesn’t say how much to make, but figure 2 eggs and 2 1/2 cups (250 g) or so of flour, and at least a pint (500 ml) of broth, if you’re planning to serve 4.
- See Below
PREPARATION:
Make pasta as you would for tagliolini in broth, adding extra flour to make the dough come out quite stiff (see instructions if need be). Keep the dough covered with a damp cloth lest it dry out during the preparation, which is rather lengthy.
Now take bits of the dough and roll them out with your rolling pin, not too thin (between 1/8 and 1/16 of an inch, I’d guess — 2-3 mm). Lightly grease the sheets thus obtained with oil or animal fat, cut them into thin strips about 2 inches (4 cm) long, and stretch them out with your hands, rolling them under the ball of your right thumb to give them a curl. Cook them in the broth and serve.
The preparation is rather lengthy, and you have to roll out the dough a little at a time lest it dry out before you’ve worked it.