🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
Easy
By Alastair Little and Richard Whittington
Published 1993
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
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
Advertisement
Advertisement
No reviews for this recipe