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how to make strozzapreti dough and shape
Back to the ingredients table
KINDS OF PASTA
Roll the dough with the rolling pin neither too thin nor thick, just a 1/2 to 3/4 inch (2 mm)
cut to strips as long as your inch
let them rest half an hour before boiling.
GO TO THE RECIPES WITH THE "STROZZAPRETI"
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la cuisine italinne chez toi