Tagliatelli with Cream and Cheese
A classic Anglo-Indian take on fresh homemade pasta. This recipe involves making a simple flour-and-water dough, cutting it into ribbons, and baking it in layers of butter, cheese, and cream until golden and bubbling. The finishing technique is adapted from the traditional Macaroni Cheese method to ensure a crisp, browned top.
Ingredients
- 300 grams All-purpose flour (Approx. 2 cups)
- 150 milliliters Water (Adjust as needed to form a stiff dough)
- 0.5 tsp Salt (for dough)
- 60 grams Unsalted butter, cold and cubed
- 200 grams Grated cheese (Gruyère, Parmesan, or Cheddar) (A mix of moist melting cheese and hard cheese works best)
- 240 milliliters Heavy cream (1 glass)
- 1 tsp Black pepper, freshly ground
- 1 tbsp Salt (for boiling water)
More recipes using Flour
NOODLES OR HOME MADE PASTE Tagliatelli o Pasta Fatta in Casa
A recipe for homemade pasta, suitable for beginners.
Macaroni Nudels (Hand-Rolled Egg Noodles)
A classic Anglo-Indian method for making fresh, wafer-thin egg noodles (nudels). Derived from the French 'nouilles', this recipe produces a rich, stiff pasta dough that is rolled until translucent ('thin enough to read a book through') and cut into delicate threads. Traditionally cooked directly in clear boiling soup for a comforting meal.
Sweet Puff Paste for Cheese Cakes
A rich, buttery pastry dough designed specifically for lining small tart molds to make classic Almond or Lemon Cheese Cakes (curd tarts). This historical recipe creates a sturdy yet tender crust by binding flour and butter with a touch of milk and powdered sugar. The dough is rolled out and fitted into individual tins, ready to be filled with your favorite sweet curd or custard filling.
Puff Paste Cheese Cakes
These elegant open-faced pastries feature a classic puff paste foundation that bakes up into light, buttery, and incredibly flaky layers. Unlike enclosed patties, these tartlets are left uncovered, allowing the savory cheese or sweet custard filling to brown beautifully while the crust rises around it. The recipe strictly advises using cold butter instead of ghee to achieve the distinct lamination and crisp texture essential for a perfect puff pastry.
Instructions
- 1In a mixing bowl, combine the flour and salt. Gradually add water, mixing until a firm paste forms. Knead on a clean surface until smooth. Cover and let it rest for 30 minutes to relax the gluten.
- 2Roll the dough out quite thin on a floured surface. Cut the sheet into ribbons about the breadth of half a finger (approx. 1 cm or 0.4 inches wide).
- 3Bring a large pot of salted water to a boil. Throw in the pasta ribbons and boil for a few minutes until they float and are tender (approx. 2-3 minutes for fresh pasta). Immediately remove them and transfer to a bowl of cold water to stop cooking. Drain thoroughly on a sieve.
- 4Preheat oven to 375°F (190°C). Grease a baking dish. Place some small lumps of butter and a layer of grated cheese at the bottom. Add a layer of the drained tagliatelli and season with pepper. Continue alternating layers of butter, cheese, and seasoned tagliatelli until all ingredients are used.
- 5Pour the glass of cream over the assembled dish. Top with a final thick layer of grated cheese. Place in the oven until hot through (about 15-20 minutes). Finally, switch to the broiler (grill) or use a salamander to brown the top quickly until golden and bubbling. Be careful not to leave it too long, or the cheese may become oily and hard.
You Might Also Like
Macaroni and Cream
A classic, rich pasta dish featuring macaroni tossed with butter, cream, and a blend of Gruyère and Parmesan cheeses until the cheese melts into delicious strings ('cobwebs'). Served with crispy toast points or fried bread.
Macaroni a la Reine
A rich and creamy Anglo-Indian macaroni cheese dish featuring Stilton or white cheese, infused with mace and cayenne. This luxurious pasta dish can be served simply with the sauce or topped with fried breadcrumbs and browned.
Macaroni Timbale
A classic Anglo-Indian sweet macaroni pie encased in a dual-layer pastry shell. The outer layer is a decorative egg-noodle paste, while the inner layer is a rich shortcrust. The filling consists of macaroni simmered in sweetened vanilla milk and finished with Parmesan cheese, creating a unique sweet-savory profile typical of the era.
Macaroni Nudels (Hand-Rolled Egg Noodles)
A classic Anglo-Indian method for making fresh, wafer-thin egg noodles (nudels). Derived from the French 'nouilles', this recipe produces a rich, stiff pasta dough that is rolled until translucent ('thin enough to read a book through') and cut into delicate threads. Traditionally cooked directly in clear boiling soup for a comforting meal.