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Eggless Pasta
August 16, 2009

Easy and accurate. Tried the first time with whole wheat which worked but was a little to o chewy and much harder to work with. Then i went out and bought semolina flour. LIKE NIGHT AND DAY! Semolina flour is a pleasure to work with, pretty much instantly a nice uniform dough. I rolled mine out very thinly and cut them into squares, then filled them with ricotta and folded them into tortellini. Actually much easier than you would think.

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