Fresh egg pasta (Pâtes fraîches aux oeufs) from Chez Nous: Home Cooking From The South of France by Lydie Marshall
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eggs
- all-purpose flour
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Broiled salmon fillet (Filet de saumon grillé); Fish steaks in papillote with mint and Pernod (Poisson en papillote à la menthe et au pastis); Rabbit with fresh savory in a tomato sauce (Lapin à la sarriette et au coulis de tomates); Veal breast spareribs with fresh tomatoes (Tendrons de veau poêle à la Dioise); Veal stew from the south (Blanquette de veau du Midi)
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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