I work for a specialty food provider and we make fresh pasta three times a week. Here's our freshly extruded Rigatoni. Enjoy! : r/oddlysatisfying

I work for a specialty food provider and we make fresh pasta three times a week. Here's our freshly extruded Rigatoni. Enjoy! : r/oddlysatisfying

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My 3-month progression in making homemade pasta : r/mildlyinteresting

Italian — Recent Stories — Cooks Without Borders

Nothin' butter!! I've been making creamy lemon pasta like this