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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.

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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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