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
Want to save this recipe for later?
You can bookmark this page, print this recipe or pin it for later.
Pin for Later
Tagliolini pasta arancini (croquettes) from Naples
Ingredients
- 250 g Tagliolini pasta or spaghetti (½ 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
Pin for Later
Pin for LaterThis recipe was originally published 18 months ago but has been updated.
April says
What I really like about your recipes is how much history each of them has! Reading about it before making each recipe makes me appreciate the dish even more! Great work.
Jacqui says
Thanks so much April! I love sharing the history of recipes and ingredients and I'm really happy it makes you appreciate the dishes more!
Mirlene says
I have never heard of this delicious meal but I am very much interested in trying it. My kids are pasta lovers so I know they will have fun eating this. Thanks for sharing!
Jacqui says
Kids love these pasta arancini Mirlene! I'm sure yous will too!
Stephanie Simmons says
These look and sound incredible! This looks like something my hubby would gobble up - thanks for this recipe!
Kari Heron | Chef and Steward says
I have made arancini loads of times but this looks like a recipe that bubs will request repeatedly! Love this idea to use pasta!
Jacqui says
I'm sure you'll love these pasta arancini as much as rice ones Kari! Maybe even more!
Adriana Lopez Martin says
Oh my yum! I love arancini but have always tried it with rice, not with pasta. Really looks good and all that cheese and ham I need one now. Those are addictive in a good way.
Jacqui says
Thank you Adriana! Yes these pasta arancini are super addictive! If you make them, make sure you have enough for more helpings!
Chef Mireille says
While I love traditional arancini, these pasta ones look just as delicious and I definitely want to try these!
Jacqui says
Thanks so much Mireille! Pasta arancini really are good! I'm sure you'll love them!
Jess says
I’ve also never heard of this! It looks so delicious . Yum, I definitely want to try it!!
Jacqui says
Thanks Jess! Yes, these arancini made from pasta are seriously delicious! You will definitely like them!
Anna Hettick says
OOOOHHH These looks so delicious! I think my kiddos would love them so much! Can't wait to try!
Jacqui says
Grazie Anna! Kids love these pasta arancini so I'm sure yours will too! Just make sure you make enough!!
Stine Mari says
Yes I am officially craving this now. I have never seen anything like it before, but just by the looks of it I know this is a total winner to me.
Jacqui says
Thank you so much Stine! These arancini are sooo good! I'm addicted!
Amanda says
With the holidays coming up, these look like the perfect appetizers! I really need to make it to Naples. The food sounds incredible. Can't wait to try these. Thanks for sharing!
Jacqui says
Naples has some of the best food in Italy Amanda, especially pasta dishes! Pasta arancini are great for parties or when you have guests. Everybody loves them!
Kelly Anthony says
I also enjoy reading the history of the food you are making! Love the idea of making these from what is leftover from the week.
Jacqui says
Thanks Kelly! I love researching the food history and sharing it! Pasta arancini are a perfect way to use up leftover pasta and other foods too. You can also fill them with ragu or mushrooms for example!
Jakub says
I have never heard of this before, but boy would I destroy it! It looks absolutely delicious and I would love to try it! Great recipe!
Jacqui says
Thanks so much Jakub! I'm sure you'll devour quite a number of these pasta arancini if you make them!
christine says
Wow, this is such a creative take on arancini. Love this idea. I mean, what's not to like, pasta and cheese fried to deliciousness!
Jacqui says
Grazie Christine! I love both kinds of arancini but I have to say these are extra special!
Annissa says
Interesting flavors and great use of recipe. Thanks for sharing!
Jacqui says
Thank you Annissa!
Danielle says
These look so tasty! Would be the perfect appetizer for my next dinner party.
Jacqui says
These are super tasty Danielle! I'm sure they'll go down a treat with your guests if you make them!
Ellen says
I've never had this before but it looks fantastic! I love the idea of using up leftovers.
Jacqui says
Thanks Ellen! Yes, being able to use up leftovers in such a yummy way is great! Next time I make them I want to use ragu as a filling!
Jill says
I would actually eat leftovers like these croquettes! These look and sound SO good!
Jacqui says
Thanks Jill! These pasta arancini are a super way to use up leftover pasta. I hope you'll try them!
Gloria says
OMG I just to dive into the computer screen and grab some of these. I am a pasta lover, and this is a FUN way to enjoy a twist on arancini!!
Ingrid triganza says
Interesting recipe. Will try it. Thanks for the ideas.
admin says
Hi Ingrid, thanks so much for your comment. I'm happy you like this recipe. I'm sure you'll think these arancini really delicious when you make them! Do let me know how they turn out! Buona Domenica da Verona!
Jennifer Giordano imbroll says
Hi, is it possible to bake instead of frying. Thank you.
Regards
Jennifer
admin says
Grazie Jennifer! Yes I think it's possible. I haven't tried baking these yet but I want to! I have baked rice arancini so these should work too! All the best.