Evelina created the recipe, and Andy tried it for the first time and was amazed.
”it was soooo gooood!!!, not even a hint of chickpea, and the texture had a wonderful bite”.
He was right. Fresh pasta, even gluten-free, is a completely different experience than the overpriced, pre-packaged versions that lack taste.
There’s a texture, a flavor, a life to it, and extra fiber and protein you wouldn’t be able to get from other types of flour.
And now, you can make it too!
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