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Pasta

6 recipes · Salads, omelets and light courses

6 pasta recipes from the “Big Cookbook,” in the salads, omelets and light courses category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Macaroni à l'italienne

    Macaroni à l'italienne from Erken's Big Cookbook (1914): boiled, steam-dried macaroni combined over the heat with grated cheese, butter, salt and pepper.

  • Macaroni à la Napolitaine

    Macaroni à la Napolitaine from Erken's Big Cookbook (1914): boiled macaroni folded into tomato and white sauce with parmesan, truffle, mushroom and tongue.

  • Macaroni with crayfish

    Macaroni with crayfish from Erken's Big Cookbook (1914): boiled macaroni bound with crayfish butter, mixed with crayfish tails, with chopped truffle.

  • Macaroni with tomato sauce

    Macaroni with tomato sauce from Erken's Big Cookbook (1914): boiled macaroni brought to a boil with butter, veal stock, cheese and thick tomato sauce.

  • Macaroni, creamed (macaroni à la crème)

    Creamed macaroni (macaroni à la crème) from Erken's Big Cookbook (1914): boiled macaroni folded into a white sauce, seasoned with salt and grated cheese.

  • Noodles (nouilles)

    Noodles (nouilles) from Erken's Big Cookbook (1914, p. 436): homemade dough of flour, eggs and egg yolks, rolled thin, cut into small shapes and boiled.