Tagliatelle with Prosciutto and Peas for Two
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Appears in Cook's Illustrated March/April 2015
An ingredient from Switzerland—not Italy—takes this classic to a new level.
WHY THIS RECIPE WORKS
Good ingredients are at the heart of all Italian cooking, so we chose ours through careful testing. Opting for a dried Italian-made egg pasta over traditional dried pasta got us very close to the texture of labor-intensive fresh pasta. Froz...
