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First time making pappardelle carbonara. Open to recommendations and advice. : pasta

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Wanted to mentioned as effectively, by making any sort of dought by flour, the amount will not keep customary, flour is have an effect on by humidity, so immediately U want half galss of water, tomorrow U might have a full glass

All U want is to get use to the dought and it will turn out to be higher and higher time to time

Hopefully I’ve been helpfull 😀

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