Craving something fresh, seasonal and Italian-based? Then this is the dish for you! Known for his novel and delicious Italian recipes, Fratelli Fresh’s Barry McDonald, understands the importance of food to be fresh, simple and natural.

This recipe comes from his cookbook, Alla Fratelli. “These lovely thick, flat ribbons of fresh egg pasta love a rich duck or wild boar (cinghiale) ragu,” says Barry. “If making your own fresh pasta, cut it into 3 cm (11/4 in) wide ribbons with a knife. If you have dried pappardelle, follow the recipe as is.”

Recipes and Images from “Alla Fratelli” by Barry McDonald (Murdoch Books).

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