Shared by Jackie Lichaa
Shared by Jackie Lichaa
Tagareenas (Fresh Turmeric Pasta)
Yield: 8 servings
Tagareenas (Fresh Turmeric Pasta)
Yield: 8 servingsFamily Journey
CairoRome
San Francisco
For a traditional Karaite Shabbat lunch, Jackie Lichaa makes homemade pasta, tinging the dough with a hint of a golden turmeric. The cooked pasta, or tagareenas (also spelled tagarinas), is finished with white pepper and cardamom and topped with Jackie’s garlicy za’atar paste. For this recipe, you’ll need a pasta maker or attachment.
Read more about the Lichaa family’s Karaite traditions in “From Cairo to San Francisco, Shabbat Lunch in Karaite Homes Is Always Served Cold” and try their recipes for a garlic za'atar paste, a coriander spiced meatloaf called metfuna, and qolqas, or fried taro root.
Ingredients
For the tagareenas:
- 9 cups all-purpose flour
- 12 large eggs
- ½ teaspoon turmeric
- 1 teaspoon kosher salt
To serve:
- Olive oil, for sauteing
- Fine sea salt, white pepper, and ground cardamom
- Za'atar paste
Preparation
Step 1
In the bowl of a stand mixer, combine the flour, turmeric, and salt. Add the eggs, one at a time, and mix to combine on medium speed until a smooth, slightly dry dough forms, 4-5 minutes.
Step 2
Remove from the mixer and divide into 12 equal portions, rolling them into balls. Let rest, covered, for 15 minutes. Then, working with one portion at a time, use a rolling pin to roll the balls out as thinly as possible.
Step 3
Add a pasta attachment to the stand mixer or use a pasta maker. Pass the rolled out portions of dough through the first setting, then change to the fifth setting, pulling the sheets gently through as they pass. Run the dough through a spaghetti setting to cut thin noodles; gently twist the noodles into pasta “nests” and place on a baking paper lined cookie sheet. Let dry at room temperature for 30 minutes. At this point, the pasta nests can be stored in the refrigerator for up to 24 hours before consumption, or stored in plastic freezer bags and frozen until ready to use.
Step 4
To cook the pasta, bring a large pot of salted water to a boil. Boil the pasta directly from the freezer — no need to defrost. After 5 minutes, drain the pasta and quickly rinse with cool water to prevent overcooking. Drain well.
Step 5
To serve, heat 1 tablespoon olive oil in a skillet over medium heat and place the tagareenas in the skillet. Toss with tongs for a few minutes until heated through; remove from heat and blot with paper towels to remove excess oil. Repeat with remaining portions of tagareenas, making as much as desired.
Step 6
Serve at room temperature, seasoning with salt, white pepper, and ground cardamom. Sprinkle with garlic za’atar paste.
