Pappardelle with vegetables (Pappardelle alla contadina) from American Sfoglino: A Master Class in Handmade Pasta (page 82) by Evan Funke

  • carrots
  • celery
  • eggplants
  • fennel
  • marjoram
  • pancetta
  • parsley
  • tomatoes
  • canned tomatoes
  • zucchini
  • eggs
  • dry white wine
  • Parmigiano Reggiano cheese
  • baby artichokes
  • yellow onions
  • Italian 00 flour
  • lunchbox peppers

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

  • bwhip on April 19, 2020

    This sauce is fantastic. So many kinds of vegetables. Each one a perfect part of the overall rich and luxurious result, which we found to be delightful.

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