Elisenlebkuchen from October '24


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Making pasta at home is a meditative process and a wonderful sensory experience for all ages. Food photographer Katharina Pflug and chef Manuel Kohler have dedicated their first recipe book to the Germans’ favourite food. With two basic doughs and many creative variations, they show us how anyone can make delicious and beautiful pasta at home. Perfect for foodies and hobby chefs who equally care about flavours and aesthetics.

88 pages filled with 11 recipes, and of course, in plastic-free packaging

Pasta: Orecchiette, Casarecce, Drachenzähne, Waldpilz-Pici, Ciecamariti, Tagliatelle, Gnocchi; Stuffed Pasta: Anolini, Rotweinravioli, Raviolo mit Eigelb; Dessert: Rohrnudeln mit Vanillesoße; Basic dough: Mehl-Wasser-Teig, Mehl-Ei-Teig

Language: German

13×20 cm, laser punched and stitch bound, made from FSC-certified uncoated paper. CO2-neutral, printed in Franconia (Germany) with organic paints, free from mineral oil. Wrapped in FSC-certified satin paper.

download reading sample in German

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pasta cookbook with 11 recipes

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All prices include VAT and packaging, but exclude shipping costs and any customs duties (for non-EU countries). Pfeffer & Frost – The gift online shop for traditional and vegan Elisenlebkuchen (sustainably packaged) from the metropolitan region of Nuremberg.