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Mario Batali's Fresh Fettuccine

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This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).

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64
  • mbrown205
    3 MAY, 2015
    Good flavor. First batch was way too dry even on a warm, humid day. Added 2 tsp olive oil and about 1/8 cup water. Still seemed dry. Plan to fiddle with the recipe next time. Would be useful to home-made pasta neophytes like me to include recommended cooking instructions.
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