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
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  • EYB Comments

    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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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

  • 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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