Pasta dough (Zuppa di tagliolini) [Francesco Leonardi] from Great Cooks and Their Recipes: From Taillevent to Escoffier (page 123) by Anne Willan

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

Accompaniments: Sweetbread ragoût (Ragù di animelle) [Francesco Leonardi]

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.

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