Butternut squash pansotti from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 544) by Mark Bittman

  • Parmesan cheese
  • cornmeal
  • nutmeg
  • wide egg noodles
  • butternut squash
  • eggs
  • all-purpose flour

  • EYB Comments

    Can substitute all-purpose flour for cornmeal, and the book's "Eggless pasta" for the book's "Fresh egg pasta" specified in this recipe. See recipe for sauce suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Brown butter (Beurre noisette)

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

  • Eat Your Books

    Can substitute all-purpose flour for cornmeal, and the book's "Eggless pasta" for the book's "Fresh egg pasta" specified in this recipe. See recipe for sauce suggestions.

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