Ricette Umbre- pasta di semolina di grano duro all'uovo

July 18th, 2013, 1pm

It was 30°C with scattered clouds. The breeze was light.

Keys to great pasta: to use a few tablespoons of the pasta water and a healthy amount of grated Pecorino Romano to help bind the sauce to the pasta even before you sprinkle more on top at the table.

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Gen Kanai

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