Fresh pasta from Canal House: Cook Something: Recipes to Rely On (page 178) by Christopher Hirsheimer and Melissa Hamilton

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

  • averythingcooks on December 21, 2021

    This recipe is easy to scale up or down (even number of eggs!) and the dough came together beautifully as I kneaded it.....however, I think I should have chilled it (rather than at room temp for a couple of hours) because it was sticky coming out of the plastic wrap & my pasta machine didn't handle it nearly as well as it has other doughs. I will try this one again but chill the dough for a bit before rolling/cutting. A 1/2 recipe made enough for the 2 of us + one leftover serving. It certainly tasted good!

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