I welcome your views re my 1st effort and hard work with this particular promising recipe. Thanks for executing the major lifting. I would simply call the texture molto al dente, And that i love it. This tastes similar to total wheat pasta. I've made pasta for 45 a long https://ketopasta26059.ezblogz.com/63160052/top-latest-five-best-low-carb-pasta-urban-news