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Making fresh pasta at home is much simpler than you might think. But why go to the trouble at all? The dry pasta you buy in the grocery store is made with flour and water, while fresh pasta is made using eggs instead of water. This makes a big difference in both flavour and texture. Making your own pasta also means you can control its texture by varying the flour you use: 00-type flour results in a silky and tender noodle; durum wheat flour results in a more al dente noodle. All purpose flour is also a good choice for pasta. Pasta is made with a stiff dough and for this reason it is usually kneaded by hand. The dough can be rolled into noodles by hand with a rolling pin, or with a hand-cranked or automatic pasta machine.
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