New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-08-04
PASTES.
HOW TO MAKE NOODLES AND GUroccH1.

HOW TO MAKE NOODLES AND GUTOCCHI.
The art OF making pas,es IS of which the
American houaekeeper possesses little knowledge.
Pastry she may have mastered and al the culinary
possibilities OF pun pastry may be at her command;
but in the simpler pastes she may be vet n novice.
Ali those wholesome and appetizins CONNECTIONS OF
hour with water. milk or eggs are used az an ac-
compartment to meats like a vegetable. may.
an Italian table form a by themselves.
They especially nice for summer. because whi.e
they nutritious they are light and delicate. They
are generally seasoned with cheese or in some
piouant manner. as some dish on the table In not
weather always should be. in order to stimulate the
appetite. The paste familiar in this country
Is macaroni. The fincrt qualities are made OF the
rlutinous wheat Of Northern Italy. In the Mime
sofa wheat Is found a -four equally rich In g.u'en'
and to-day an excellent macaronl Is made from THIS
-four In this country.
Macaronl is 20 Thoroughly feature OF manu-
fac;ure and commerce that the domestic article mas
almost disappeared from European kitchens ana has
been known in this country
Neapoliian macaron " eaten at home. Lyons
macaronl has won he markets OF the word. This
is because tho Lyons macaroni Keeps better inc
delicious mace-onl Of Naples soon becomes INFESTED
with A small worm and groccrs ma 1t uh2rohtaDe
To handle.
There are many less familiar kinds 81 paste that
are not often found In groceries. because they must
be made fresh to be delicate and delicious Gulocchi
is Of these. Put into saucepan a cup OF water
and A heaped tablespoonful OF butter; add nal n
tablespoonful o. salt and pinches OF cayenne
or white pepper II you prefer. Let the water and
butter come to the boiling point. then add quickly
CUP Of well-slftei -four and two tablespoonfuls OF
grated Parmesan cheese. Stir well. ana when the
paste "clcaves from" the PAN as 1t VIII IN mo-
ncnt or two. take II up and let II rest re"
moments Then STIR In egg after another III
three are added Roll this paste into balls or
gilocchl the size ~ marbles. Put them In
saucooan and turn boiling milk or stock over them.
Lee, them simmer for five mix ries. They must not
boil in the centre, but the liquid around them must
send up tiny bubbles at the Sides When they are
done make a cream sauce o, a scani tablespoonful
o. butter one Of hour. and pint Of the mix IN
which tho gulocchi are cooked Take macaroni
dish butter IT and put aver OK the cooked gut
occhl on the bottom Of H. and then sprink!!ng CT
Parn.san chess. Moisten the whole win cream
and continue Ill the dish Is full Make the last
aver cheese and sprinkle a few b'eaderumos over
II Put the dish into the oven - brown
e;uiorchi are an acceptable garnish to a summer
souo For this purpose they fred In butter or
hakel FOR I'VE minutes butterei pan Instead OF
boiled In milk
Noodles are made from another paste which Is
somewhat better known. The are Of mixing tnls
cannot be acquired without practice and upon the
or,p.r handling OF the paste everything depends
p.a, three eggs with two taolcspoorfuls OF water:
adj a. salspoonful - salt and a. much hour as you
an air In Begin kncad the paste and Work II unu
10 IL smooth and easily handed Hol. 1t as 'hih Is
Won can Tho thickness OF ien-cent piece repre-
s..,. IN. lea. condition When Il 10 rolled out
srrlnkl. IL lightly With nour Cut II In pieces foout
X r.a ln-hcs wide ard roll up from the she ~
rather close roll being careful. however that u does
n,t 70, Dres.ei together that II bol.s IN lump
AMI does not uncuri as /, should After rolling. cut