Tagliolini pasta arancini (croquettes) from Naples.
Crochette di tagliolini.
In Italian, these tagliolini pasta arancini (croquettes) are also known as crochette di tagliolini or ordura di tagliolini. They are a popular first course or street food in Naples, which date back to the 1800s. Made with filled egg pasta nests that are then breaded and fried, these balls of pastaliciousness will win you over on the first bite!
Neapolitan street food.
Naples is famous for its street food which includes many specialties. The most well-known Neapolitan street food is, of course, pizza! However, there are also many fried treats such as simple pastries (zeppulelle), fried dough balls (pasta cresciuta), potato croquettes (panzarotti), fried polenta triangles (scagliuòzz), fiorilli and seaweed in batter (pizzelle i ciurill), fried pizza and the very popular frittatine di pasta, which are a little similar to these tagliolini pasta arancini.
My hubby is from Sicily, so I have eaten both homemade and street bought arancini many times. However, this was actually the first time I had made them with pasta instead of rice! Did you know that the word arancini comes from the Italian ‘arancia’ which means orange? Needless to say because they look like oranges; at least in Palermo where they are rounder. In Catania, rice arancini are more conical.
A way to use up leftovers.
Much of Southern Italian street food started life as a means of using up leftovers! These tagliolini pasta arancini can, of course, be made with leftover pasta. But, needless to say, you can make them from scratch. They aren’t difficult to make and the ingredients are pretty simple, relatively inexpensive and widely available. Next time I make them, I want to try cooking them in the oven. I’ve cooked arancini in the oven so, these should work too.
In Naples, tagliolini pasta arancini are often made with scarmoza or provolone cheese. I made them with mozzarella. If you can’t find tagliolini pasta (also known as taglierini) just use spaghetti. There are also many recipes here in Italy for spaghetti arancini or croquettes, so I’m sure it will be just as delicious.
Be sure to make plenty of these pasta aracini!
As I mentioned above, my hubby is Sicilian so, I wasn’t sure how he’d take to the idea of pasta arancini! I needn’t have worried! He adored them and wolfed down 3 in quick succession! I’m sure you will too. Just make sure you make enough because everyone will want more!!
If you make this tagliolini pasta arancini recipe, I’d love to hear how it turns out and if you liked it. So, please leave a comment here on the blog or on The Pasta Project Facebook page.
Buon appetito!
Other pasta recipes from Naples
- Linguine with clams
- Ziti with La Genovese meat sauce
- Neapolitan pasta with tomato sauce allo scarpariello
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Tagliolini pasta arancini (croquettes) from Naples
Ingredients
- 250 g Tagliolini pasta or spaghetti (1/2 lb) leftover pasta or cooked from scratch
- 40 g butter (1.5oz)
- 50 g Parmesan cheese (2oz) grated
- 50 g scamorza cheese or provolone del monaco or mozzarella (2oz)
- 50 g ham (2oz) diced
- 4 eggs
- salt for pasta and to taste
- all purpose flour as required
- white breadcrumbs as required
- olive oil or peanut oil as required
Instructions
- Put a pot of water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again. Cook the tagliolini or spaghetti al dente according to the instructions on the packet. Fresh tagliolini only take 3 minutes to cook.
- When the pasta is ready, drain it and season immediately with the butter and Parmesan. Place it in a bowl and allow to cool. Beat 2 of the eggs and add them to the cooled pasta. Add salt to taste and mix together well.
- Cut the cheese and ham into small cubes. Beat the other 2 eggs and add a little salt to them.
- On a floured surface, divide the spaghetti or tagliolini into eight portions and form each portion into a ball. You need to slightly squeeze the pasta ball to get it all to stick together. Make a hole in the middle of each ball with your thumb. Place the cheese and ham in the center and close the ball around the hole.
- Roll the ball over the floured surface, dip in the beaten eggs and then coat in breadcrumbs. I did this last step twice, even though the recipe I followed didn’t require it.
- If possible, leave the balls in a cool place or in the fridge for 20-30 minutes. Then fry them in heated olive or peanut oil until they are completely golden. You don’t need a deep fryer to do this. I did it in a normal frying pan, but you have to turn the pasta arancini to ensure they are golden on each side.
- Drain the pasta arancini on kitchen paper and serve hot either as a snack or with a salad.
Nutrition
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Pin for LaterThis recipe was originally published 18 months ago but has been updated.
Lucia smith says
tagliolini pasta aracini recipe is an olive oil dish but I wish to try it with grass-fed ghee instead of olive oil. Will it be the right choice for the authentic tate of the dish? Can anyone suggest me please? I prefer using Milkio grass-fed ghee for all culinary purposes.
Jacqui says
Hi Lucia, thanks for your comment. The olive oil in this dish is used to fry the arancini so they are crispy on all sides. I imagine that you could use grass-fed ghee. It wouldn’t affect the flavours but I am not sure how the arancini would turn out as they need to be browned all over. Perhaps baking them in the oven would work better.
Deborah says
These pasta arancini croquettes look like such fun to make and eat. I’m sure our family would love them. Going to try them out soon!
Lauren Vavala | Delicious Little Bites says
What a fun recipe! I’ve seen these made with rice before but not pasta. I think I like this version better – so good!
Lathiya says
I love fried foods and these croquettes look absolutely appetizing. The pictures are drool-worthy.
Ramona says
Never made these beauties but they look absolutely delicious and inviting! I am saving the recipe and will be making these as soon as. My kids will love them tremendously and love me forever for making these for them. Thanks for sharing !
Jenni LeBaron says
My mouth is positively watering looking at these tagliolini pasta arancini croquettes! I’ve never had a pasta-based arancini before and I love the look and sound of these. I have never seen scamorza cheese before, but appreciate that you can also use provolone or mozzarella in this recipe because those are easily found where I am.
Candiss says
i had never heard of Tagliolini Aranchini before but they look divine! Fried Cheesy goodness is always a win in my book!
The Pasta Project says
Thank you, Candiss! They are really delicious!
Jeannette (Jay Joy) says
When I was in the military, I traveled to Naples for a conference. I had the street version of these croquettes. I loved them so much I had them every night of my conference on the way home!
The Pasta Project says
What a lovely memory Jeanette! I love how food can do that for us.
Cathleen @ A Taste of Madness says
Wow!! There are so many things that you can do with pasta that I had no idea! Thanks for enlightening me with your blog <3
The Pasta Project says
Thank you, Cathleen! Pasta is so versatile!
Emily says
I love ham and cheese croquettes! I first tried some in Columbia and they are so delicious. Thanks for this recipe!
The Pasta Project says
Thank you, Emily. Hope you love them!
Erika says
These croquettes looks so delicious. Thanks for sharing your recipe!
The Pasta Project says
Thank you, Erika!
Renu says
Now this is so innovative and a wonderful way to use those leftover pasta. My kids would love this croquettes and so do I.
The Pasta Project says
Thank you, Renu! Anything that keeps the kids happy is always a good thing!