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    Made without eggs, the skeins of “semolina puff pastry” are composed solely of durum wheat semolina and cold water mixed in the malaxer. Rustichella d’Abruzzo observes the canons of classic pasta, with bronze dies and slow drying, the dough extruded through the die, the wide sheet is cut into many strips by the coiler. Once dried, the skeins of dough are ready to be dried. It takes about 20 hours to obtain fragrant skeins that unfold during cooking.

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