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How-To Tuesdays

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How-To Tuesdays

Semolina Pasta Dough

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Some pasta shapes are traditionally made with an eggless, semolina-based dough rather than the standard egg pasta used in much of Italian cooking.  Semolina dough is essential for cavatelli, pici and orecchiette.  Learn how to make this classic dough with Matt Abdoo, chef de cuisine of Del Posto.

cavatelli Del Posto Matt Abdoo Orecchiette pasta pici semolina

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