Welcome spring! Paglia and Fieno translate as “straw and hay,” and describe a mix of spinach tagliatelle with simple egg tagliatelle. You can also make this dish using only one color of tagliatelle. Paglia e Fieno, and egg noodles in general, are considered more “festive” in Italy than regular pasta without eggs. Another shape of pasta (egg-free) that could work well for this recipe is farfalle (butterflies).
- Cook Time
- Prep Time
- 4 medium/small zucchini, very firm
- 1 medium onion, finely minced or grated
- 1 tablespoon fresh thyme, finely minced
- 1 tablespoons fresh marjoram, finely minced
- 1 tablespoon fresh mint, finely minced
- 1 package (1 lb.) mixed egg and spinach tagliatelle or fettuchini
- 2/3 cup natural whole-milk ricotta*
- 1-2 tablespoons fennel seeds (if liked) OR pine nuts
- Salt and pepper to taste
- 4-5 tablespoons freshly grated Parmesan, plus more for serving
1. Julienne the zucchini after removing the top and bottom.
2. Heat the oil in a large skillet, add the minced onion, thyme, and marjoram, and cook for a couple of minutes. Add the zucchini, cook on high, stirring for about 1-2 minutes, then cover and allow to cook on medium for about 10-15 minutes, stirring occasionally and adding a few spoonfuls of water only when necessary (if they are sticking to the bottom). Uncover, and if the zucchini are too watery, raise the heat and allow the liquid to evaporate. Add the mint and salt and pepper to taste.
3. Cook the pasta al dente according to the instructions on the package.
4. Drain (but save about a ladle full of the cooking water), and pour pasta into the saucepan containing the zucchini. Add the ricotta, the fennel seeds or pine nuts if using, place on the heat and turn the pasta in the sauce to coat. Add the grated Parmesan and toss until well coated (about 1 minute).
Serve immediately, offering your guests extra grated cheese to taste.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW