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Pappardelle with rabbit ragù and peaches from Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto (page 31) by Marc Vetri and David Joachim

  • carrots
  • celery
  • Parmesan cheese
  • red onions
  • peaches
  • black peppercorns
  • grapeseed oil
  • cherry tomatoes
  • dry white wine
  • rabbit
  • durum wheat flour
  • egg yolks
  • tipo 00 or pasta flour

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Notes about this recipe

  • Eat Your Books

    Can substitute all-purpose flour for tipo 00 flour, and canola oil for grapeseed oil. Can also shape dough into fazzoletti. Online recipe can be found on the Penguin Random House site by clicking on "Read an Excerpt."

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