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House made extruded pasta

We use carrot juice for the gemelli and mustard green juice for the bucatini. The selmolina is hydrated solely with vegetable juice.

This entry was posted on July 3, 2018 at 8:46 am and is filed under Chef. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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