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I have used the ratio of 1part liquid (this includes eggs and a bit of oil) to 1.5 flour in making pasta. Does this same ratio hold true with 00 flour? I just bought some and am eager to try it.
Andrew Carmellini, the former chef at A Voce, is also the coauthor of the book Urban Italian with his wife, Gwen Hyman. Here he demonstrates the proper way to sauce pasta; starch and fat are crucial.
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