Pasta Marinata
Pasta marinata (Italian for "marinaded dough") is a batter used when frying food. It is good for battering meat, fish, vegetables, or sweets which are to be fried in the Italian manner. The recipe is sourced from The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes from a project that puts out-of-copyright texts into the public domain. This is from a very old source and reflects the cooking at the turn of the 20th century. Update as necessary.
Ingredients
- 2 ounces semolina flour
- 2 eggs, separated
- Salt to taste
- 2 ounces melted butter (or olive oil)
- About 8 ounces water
Ingredients for 2 servings (440 g) · the original recipe
Method
- 1
Mix the semolina flour, egg yolks, a little salt, and melted butter.
Stovetop - 2
Add the water so as to form a liquid substance.
- 3
Whip the egg whites to soft peaks, and fold into the batter.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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