Pipe with Pacific Northwest morels, pancetta, walnuts, ricotta, and saffron (Pipe con spugnole, pancetta, noci, ricotta e zafferano) from Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest (page 33) by Michela Tartaglia

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

  • KevinSeattle on May 24, 2023

    Definitely will make again. Notes: 1) Home-made rye flour noodles —which did make it taste woods-ier, but was more difficult to incorporate the ricotta; next time a tube shape as suggested. 2) Skipped the Parmesan, it was rich enough! 3) Used smoked fir finishing salt to bump-up the woods.

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