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.