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The Rule of Fresh Pasta Taught by Chef Michelin Starts with only 100 G of Flour and 1 Egg: Why Does This Proportion Work so Well?
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A fresh dough can start with only two ingredients and an easy-to-remember account. Chef Denis Lucchi, from the Buona Terra restaurant, recommends 100 g of flour for 1 whole egg as a starting point, a proportion that usually delivers enough hydration to bind, sob and open the dough without making it excessively soft.
·São Paulo, Brazil
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