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Treasured: Andrew Carmellini's Pasta Tools

My Last Supper photographer Melanie Dunea peeks into the minds of working chefs and uncovers their most prized possessions.
One dish served fresh every day.
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Andrew Carmellini's Pappardelle with Lamb Ragù

He serves fresh pappardelle with a ragù of house-ground lamb shoulder cooked in lamb stock. He finishes the dish with fresh ricotta and chopped mint.

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