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Question about the pappardelle at Campanile and similar places

tokyoastrogirl | Jun 15, 200408:00 PM

Plan to make fresh pasta this weekend- does anyone have a fantastic recipe? I want to make pappardelle to serve with a rich mushroom sauce- similar to the style of Campanile-but I'm not sure if they usually use egg in their pasta or not.....also, some recipes call for regular flour but isn't semolina best? Any advice and/or recipes for the actual pasta would be appreciated. I'm a good cook but this is my first foray into making, rolling & cutting pasta. I just bought a manual pasta roller today....


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