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Fresh Pasta Question

bakerboyz | Mar 19, 200806:54 AM

When I make and cut fresh pasta but do not intend to cook it for several hours, how do I keep it from sticking together? I made fettuccini recently, put it in the refrigerator and cooked it about 6 hours after I made it...texture was good but some of it stuck together. Would tossing pasta with a little flour before refrigerating prevent it from sticking or should I not have put it in the refrigerator at all?

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