Pasta with braised rabbit ragù (Pappardelle al ragù di coniglio) from Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes (page 226) by Missy Robbins and Talia Baiocchi

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

  • Eat Your Books

    Can substitute this book's "Egg dough" and "Pappardelle" instructions for commercial pappardelle pasta.

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