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Pasta Dough 101

Four doughs, explained so they work the first time.

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  • Semolina dough for hand-shaped pasta like cavatelli and orecchiette

  • Egg dough for filled pasta, tagliatelle and lasagne

  • Extrusion dough for pasta extruders and machines with dies

  • Gluten-free dough that rolls and holds its shape

  • 25% off the Filled Pasta Workshop

Square-cut spaghetti alla chitarra made from fresh egg dough

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