Taken from JRE #1487 w/Janet Zuccarini and Evan Funke:
https://youtu.be/vUw8dqDHcB4
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Taken from JRE #1487 w/Janet Zuccarini and Evan Funke:
https://youtu.be/vUw8dqDHcB4
Video Source
You must be logged in to post a comment.
The comment about " I am not eating fresh pasta in North America" is just a big BS, there are plenty of restaurant and chefs that make very good fresh pasta. I live in LA and could name at least an handful of restaurant that makes cery good fresh pasta.
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It’s just pasta
The tomato sauce needs to have sweet and salt plus some black pepper and a bit of raw organic cold pressed olive oil. Then boil them until they are easy to eat, not the minutes you read on the label – if they say 10 minutes you probably need to boil them 20 or more. Organic spaghetti wouldn't hurt too.
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