Cookbook:Pasta Marinata

| Cuisine of Italy

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

Procedure

 * 1) Mix the semolina flour, egg yolks, a little salt, and melted butter.
 * 2) Add the water so as to form a liquid substance.
 * 3) Whip the egg whites to soft peaks, and fold into the batter.

Notes, tips, and variations

 * If for meat or vegetables add a few drops of vinegar or a little lemon juice.