... to use Chinese hand-pulled noodles in an Italian pasta dish (e.g. Spaghetti Carbonara)?
Sometimes I'll make hand-pulled noodles and have the urge to make Italian pasta (as opposed to a Chinese inspired noodle dish).
I know I *can* do this ... but is there something intrinsically unique about Italian pasta that requires a certain kind of pasta -- i.e., one that is formed into sheets and extruded from a machine using semolina flour, eggs, etc.?
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