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This recipe was uploaded by madamada
sieved fresh milled flours, whole eggs, some water, salt, olive oil, lemon, durum wheat and integrale wheat flour until the dough is kneadable without being sticky
transfer great part of vegs to a saltapasta pan, toss your fresh made pasta in boiling water, add some oil, when the pasta floats, drain it in a colander, and add to the pan, on top before sautéing it pour all the remaining vegs sauce
.................... and it's done
enjoy the smell and when sitting at the table with your fork charged with pasta be ready to taste a colourful sinfony of creation