Wet egg pasta from Pasta: Recipes from the Kitchen of the American Academy in Rome: Rome Sustainable Food Project by Christopher Boswell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on June 03, 2020

    This dough has more flour than other recipes I have seen. It is stiff and hard to knead so I added a bit of olive oil. I made fettuccini and the dough ended up being easy to work with after resting. I was happy with the final result.

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