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selecting the right flour for pasta
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Italian pasta do typically uses oo flour
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for a silky texture or semolina flour
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for a firmer bite Northern Italian
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regions favor oo flour for delicate
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pasta like tagliatelli while Southern
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regions use semolina for hearty shapes
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oriet combining both flowers creates a
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balanced dough that's easy to work with
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mastering the classic pasta dough a
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simple pasta dough consists of flour
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eggs and a pinch of salt in Amelia
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Romania fresh egg pasta is the norm
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whereas puglia's pasta relies on just
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flour and water kneading the dough until
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smooth and elastic is key it should
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spring back slightly when pressed
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resting it for at least 30 minutes
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allows the gluten to relax rolling out
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the dough like a pro traditional pasta
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is rolled by hand using a matolo rolling
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pin creating a rustic texture that holds
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sauces better a pasta machine could also
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be used for even thickness different
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shapes require different rolling
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techniques thin sheets for stuffed pasta
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thicker dough for hand-shaped varieties
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crafting classic Northern Italian shapes
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Northern Italy is known for silky
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egg-based pasta like tagliatelli
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papardelle and tortillini tagliatelli is
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cut into thin ribbons perfect for Rich
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Ragu sauces tortillini folded into tiny
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rains or traditionally filled with meat
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perfecting Southern Italian hand-shaped
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pasta in the South semolina based pasta
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like oriet Cavatelli and trophy are
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common orete little ears are pressed
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with a thumb for a signature concave
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shape Catelli made by rolling dough into
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small shells pair well with thick sauces
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trophi Twisted by hand are a liuan
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specialty often served with pesto making
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stuffed pasta with authentic fillings
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violi anula and mesaluna are popular
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stuffed pastas traditional fillings
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include ricotta spinach and ground Meats
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a firm but pliable dough prevents
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leakage while sealing using a pasta
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cutter or mold ensures uniform shapes
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and helps create a professional look
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drying versus cooking fresh pasta
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immediately fresh pasta can be cooked
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immediately for a tender texture or
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dried for later use drying on a flowed
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surface or pasta rack prevents sticking
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unlike store-bought pasta fresh
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varieties cook in 1 to three minutes
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depending on thickness pairing pasta
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shapes with the right sauce different
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pasta shapes suit different sauces long
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ribbon-like pasta EG feta Chini pairs
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well with creamy sauces rid or tube
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shaved pasta EG rigoton holds chunky
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sauces hand formed pasta like orete
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clings to thick vegetable-based sauces
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preserving and storing homemade made
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pasta for short-term storage fresh pasta
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can be refrigerated for up to 2 days
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freezing works well for stuffed pasta
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spread pieces on a tray before
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transferring them to a bag dried pasta
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can last for several weeks when stored
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in an airtight container honoring
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Italian tradition in every bite each
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Italian region has a unique pasta making
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tradition whether shaping silky
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tagliatelli in bolognia or rolling
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rustic orete in pulia mastering these
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Tech techniques brings an authentic
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Taste of Italy to your kitchen
