By Kent Van Heerden on December 18, 2007
"I came up with this recipe after years of altering my own family recipe. This one is a keeper!! Not for the quick-cook chef. The recipe does go into incredible amounts of detail however every word is important when making the perfect pasta. The trick is to use only the freshest ingredients, nothing tinned, dried etc..."
Serving Size: 1 (572 g)
Servings Per Recipe: 5