Taglierini with pork roast pan juices in the style of the Veneto (Taglierini con sugo di arrosto di maiale alla Veneta) from Ultimate Pasta (page 81) by Julia della Croce

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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

    You may use the recipe for fresh egg pasta, p. 48. Pork loin can be prepared for roasting 1 day in advance.

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