474. Tagliarini - Italian

Sift a pint of flour into a bowl with a good teaspoonful of salt. Add one large, or two small, eggs and mix to a smooth stiff paste with water. Let stand for ten minutes; then roll out thin and let stand again. Roll out again, fold over and over and cut very fine with a sharp knife, like noodles. Place near the fire to dry thoroughly. Boil in plenty of salted water until tender.

475. Tagliarini Nazionale

Make a tagliarini of three colors; arrange in rows on a platter like the Italian flag and served with melted butter and grated Parmesan.

476. Tagliarini Rossi

Boil several peeled beets, cut in slices, in plenty of water, strain them out and boil the tagliarini in the same water, which will color them red.

477. Tagliarini Verdi

Boil a bunch of spinach for ten minutes; strain, chop fine and rub to a paste. Add it to a pint of flour and proceed as in No. 474.

478. Tortolini Al Forno - Italian

Boil the contents of a can of imported tortolini in salted water until tender; then drain and turn into a pudding-dish with well-seasoned tomato sauce. Sprinkle plentifully with crumbs and grated Parmesan and brown in the oven.