Random House Value Publishing, 1988 - Cookery (Pasta) - 127 pages
"More than 150 international recipes for appetizers, soups, sauces, casseroles, and main dishes with special step-by-step instructions on creating homemade pasta"--Jacket.
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About this Book
Pasta with Sauces or Ragorits
Pasta Baked and Stuffed
2 other sections not shown
1V4 cups 30 minutes bacon bake basil bay leaf beef broth beefsteak tomatoes black pepper boiling water bouquet garni bowl Bring the salted bunch parsley calories per serving carrots celery chives chop the onions chopped parsley cloves garlic colander Cook the pasta cornstarch cup cream cups pasta cups water dente dice dried Emmental cheese finely chop flour freshly grated freshly ground freshly milled white Heat the oil herbs hour lasagne lemon juice low heat macaroni meat milled white pepper mushrooms noodles nutmeg olive oil oregano paprika Parmesan cheese parsley pasta into boiling Pecorino pinch each salt pinch freshly pinch salt powder qts water ragout salt and freshly salt and pepper sauce saucepan scallions Season with salt serving Preparation slices soup sour cream specialty Sprinkle Stir strips tagliatelle tsp salt V2 tsp Wash water 1 tsp water and cook white pepper wholemeal wine zucchini