Label
All
0
Clear all filters

Rich Pasta Dough

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

This dough is used for pappardelle and rich ravioli or tortellini, but it also makes the most sensational tagliatelle for use in recipes where the pasta is the main point.

It is obviously expensive to make, but dries well. So if you have some left over dry it by simply hanging it over a broom handle or drying rack for an hour. It will then keep for a week or so in the fridge. What you will have re-created will be the finest quality, shop-bought

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title