Garganelli with lamb ragù (Garganelli con ragù di agnello) from American Sfoglino: A Master Class in Handmade Pasta (page 130) by Evan Funke and Katie Parla

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

  • DKennedy on May 14, 2026

    Making this for my tear and share dinner party on 5/16/26. I used a boneless leg from TJs and it came together effortlessly. Will be served over Michael Chiarello's polenta.

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