Arriving at the crossroads
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#1 Oct 5, 2007
I like the idea of fresh pasta. I have from some time, but never tried it. A week ago I spent $9 on Pecorino-Romano for a recipe and never used it again. I am anxious to try it in the lasagna. Although, If I may be honest, I am not going to do it "free-form" I love the neat squares that make lasagna!
I wish the article would have described the steps to making the pasta in depth.
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