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Eggless Pasta Dough

Posted on by chefscott in Cooking, Ingredient, Recipes | No Comments

Eggless Pasta Dough Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe One of the great questions if you are a huge pasta fan is: Egg or eggless? Well to be honest, in Italy, the recipe for pasta changes from town to town. Adding eggs was made by more “well to do” people. It does add a slight richness to the dish, but there is absolutely nothing wrong with eggless pasta. Basically in Italy, they use a different type of flour than we do here in America. They use “semolina” which is a dry duram wheat – very hard flour. Semolina because it basically is a whole grain product has nutritional value. Contrast to that, in America, all-purpose flour is used that doesn’t have any nutritional value. CourseAppetizer, Main Dish, Poultry and Eggs CuisineAmerican, Italian Servings Prep Time 6 People 5 Minutes Servings Prep Time 6 People 5 Minutes …

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