Tagliolini, tagliatelle, fettuccine & pappardelle from Pasta Every Day: Make It, Shape It, Sauce It, Eat It (page 131) by Meryl Feinstein
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pasta dough
- Serves : 4
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: No-cook tomato & basil sauce; Tomato sauce with olives & fried capers; Fiery Calabrian chili sauce; Citrus & pistachio pesto; Red pesto (Pesto rosso); Ligurian walnut sauce (Salsa di noci); Broccoli sauce; Wild mushroom sauce; Braised onion ragù; Butter & sage sauce [Burro e salvia]; Butter & Parmesan sauce [Alfredo’s Alfredo]; Golden saffron sauce; Four-cheese sauce (Quattro formaggi); The meatiest meatless ragù; Casual Bolognese; Roasted red pepper & vegetarian sausage ragù; Port-braised lamb ragù with shallots & rosemary; White fish ragù with lemon & capers; Slow-roasted salmon & crème fraîche sauce with peas; Anchovy & onion sauce with breadcrumbs; Pantry tuna & tomato sauce
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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