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Pappardelle pasta with wild mushrooms (Pappardelle sui funghi) from Acquacotta: Recipes and Stories from Tuscany's Secret Silver Coast (page 30) by Emiko Davies

  • mushrooms
  • eggs
  • dry white wine
  • fine semolina
  • chanterelle mushrooms
  • calamint
  • plain flour

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Notes about this recipe

  • Eat Your Books

    Can substitute button mushrooms or Caesar's mushrooms for chanterelle mushrooms; mint and marjoram or fresh oregano for calamint; and store-bought pappardelle pasta for the book's "Pappardelle pasta" specified in this recipe. See recipe for variation.

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