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By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About
Except where otherwise specified, all the recipes in this book serve two as a main course or light meal, or four as a starter (based on a 100g portion of dried pasta per person as a main course, or the rough equivalent for filled and fresh pastas). Where it is easier to prepare in larger quantities, the recipes are for a somehow sensible amount. Whilst any recipe can be scaled up or down, it is worth making sure that you have enough room in your pan (and heat on your hob) to cope.

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