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Whisk eggs with 1 tablespoon water per egg. Cook over medium-high. As eggs set, push cooked edges toward center, letting the uncooked portion flow underneath.
When eggs are set, add filling to one side; fold other side over.
Remove any withered outer leaves. Trim root end. Cut off and discard the green upper leaves at…
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Cutting your own fettuccine is easy - and pretty fun to do! First, divide your large ball of…
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