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Felicia Chen: "It takes some time to make the pasta from scratch…" Read More
12Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. hot italian pork sausage (4 to 6 links depending on the size of the sausage)
- 7 Tbsp. unsalted butter
- 10 sage leaves
- ground white pepper (freshly)
- cavatelli (ricotta, recipe below)
- 1 cup pecorino romano (grated)
- 1/2 cup flat leaf parsley leaves (coarsely chopped)
- 4 cups all-purpose flour (plus extra for dusting the pasta)
- 1 lb. ricotta
- 1 large egg
- 1 pinch fine sea salt
- 1/4 cup milk (or water if necessary to adjust the dough)
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Reviews(1)
Felicia Chen 6 years ago
It takes some time to make the pasta from scratch but it's well worth the effort.