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Semolina Pasta (egg Yolks Only)
The pasta shapes shown here are bigoli for reference but feel free to create other shapes according to your preference. Using only egg yolks enriches the colour and imparts a silky texture, vibrant yellow hue, and deep flavour to your dough, though it may be slightly less pliable. Including whole eggs, with their whites, enhances dough pliability but may reduce the richness of flavour imparted by yolks alone while creating a softer mouthfeel. Difficulty - Medium
Ingredients
Method
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