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Old 09-23-2013, 02:59 PM   #26
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Originally Posted by 57borntorun View Post
I tried a recipe many moons ago that included EVOO only to learn that oil disrupts gluten production.I now develop as much gluten as possible for a more stable pasta.

Eggs, A.P. Flour, and Semolina is my go to pasta. Might throw some spinach in too if I want to feel fancy, but I've only done it once, and preferred spinach added in, rather than being part of the pasta itself.
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