Rich Pasta Dough

Preparation info
    • Difficulty


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