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Epicurious

Dry Dough

We use dry dough to make the pastas that we serve with our ragùs. It gets shaped into maltagliati, garganelli, corzetti stampati, and tagliatelle (all described later), as well as other short shapes. We call it dry dough because it feels dryer than our basic pasta dough since it is made with only egg yolks and no whites.

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