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Italian cooking class shows how to savor fresh ingredients, homemade food (video)

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There’s the recipe for fresh homemade pasta and then there are the unwritten secrets to getting it right.

Don’t mix the egg with the flour too vigorously — go gently and take your time, Piergiorgio Rosetti tells the novice pasta-makers gathered on a recent evening in the First Presbyterian Church kitchen.

How do you know when the dough is ready? It should be the consistency of bread dough, “not too hard but not too sticky,” he explains.

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Anne Polta

Anne Polta covers health care, business/economic development and general assignment. Her HealthBeat blog can be found at http://healthbeat.areavoices.com. Follow her on Twitter at @AnnePolta.

(320) 235-1150
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