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Making Fresh Pasta Is NOT Impossible!

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My guiding rule is 100gr of all purpose flour to one egg. Remember this can change slightly depending on the size of the eggs and the flour quality. The shapes I made today are: Tagliolini- 3mm Tagliatelle- 7mm Pappardelle- 13mm Have a great weekend and make fresh pasta. Make sure to follow me on all my plat forms and dont forget to subscribe to my weekly newletters where I write out full length recipes weekly!

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