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Pasta all’uovo
Fresh egg pasta
- Difficulty
Medium
By Tessa Kiros
Published 2003
Ingredients
450 g 1 lb 4 1
Method
Making the dough
The proportions given in this recipe can vary slightly and depend on the flour and the size of the eggs. The method given to produce the pasta dough is by hand and rolled out with a pasta machine which clamps onto a work surface. It is also possible to make the dough in a food processor. This recipe makes about
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