200g fresh pasta to dried

You might be a deft hand with a ravioli cutter, but if you don’t dry your fresh pasta properly, your filling may end up at the bottom of the saucepan. Cooking Instructions. Instead, you should cut and stuff your pasta dough before allowing it to dry. This is a sign that your pasta needs to be dried before it goes into the pan. Alternatively, you could make a flour + water pasta (pasta bianca) such as orecchiette, trofie, or strozzapreti and dry it out. Our customers love having quality fresh pasta conveniently delivered to their door. To do this, you can just leave it out on trays overnight and then keep it in an open container for a couple of days. What Size are Small, Medium and Large Onions and How Much Does Each Yield Chopped? Since it contains eggs, it is more tender compared to dried pasta and only takes about half the time to cook. Frankly, a fresh pasta could not have stood up to the sauce. It is made using a different dough, without eggs, which are usually the primary ingredient, besides flour, in fresh pasta. In all other situations, I would argue that fresh pasta … Anyhow, as for fusilli, the cooked weight of 100g of dry pasta after 10 minutes boiling was 208g. It probably stems from two related sources. I think they play a part here. So the weight ratio of dry pasta to cooked pasta is Pasta nests aren’t just for presentation, they’re also a fantastic way to dry freshly-made pasta noodles! Lost your password? As a result, fresh pasta is more moist and tender, and it cooks in about half the time. All content © 2019 by Eric Troy and CulinaryLore. However, could it be that much of the dry pasta we buy from our supermarket really is inferior? It has a low so-called water activity. Subscribers receive new recipes to try each week, with free delivery and 15% off each dish. . Even worse, you might end up with an unpleasant clump of pasta. In Italy, the typical serving per person (of uncooked pasta) is: 70-80g, for regular dried durum semolina pasta (‘pasta di semola di grano duro’); 50-60g, for for dried egg noodles (‘pasta all’uovo’); 80-100g, for fresh pasta (‘pasta … The nutrition in filled fresh pasta varies with the filling, but the pasta is 80-90 per cent of the content. Although it is not dried in the sun any longer, the drying process is carefully controlled so the pasta dries slowly. This belief has spread far and wide for many reasons, but unfortunately, it’s just not that simple — and it’s certainly not true. Take drying racks for instance. Food Culture in Italy. Dried pasta is not simply fresh pasta that is dried. Learn to master the centuries-old craft of making fresh pasta. We need to point out that the above doesn’t apply if you’re making a stuffed pasta shape such as. Dried pasta, in many cases, is created with better ingredients, making it tastier and more nutritious. As well, all those various shapes? Do you really think so many varieties would be developed for an inferior throw-away product? While fresh pasta offers a delicious, healthy meal, dried pasta shouldn’t be overlooked – it also has its place in the kitchen. One final tip before we move on: pasta dries best in warm environments, but try to avoid making pasta on particularly hot days. We’re going to assume you’re finding the temptation to be too much to resist! If you opt for the latter, cover the back of the chair with a tea-towel that’s been lightly dusted with flour. You might be a deft hand with a. cutter, but if you don’t dry your fresh pasta properly, your filling may end up at the bottom of the saucepan. A drying rack is a great way to ensure your pasta dries evenly, just be certain to keep the strands separated for optimum airflow. Well, the better the pasta, the better it cooks up and the more forgiving it is. Dried pasta is made from different ingredients and using a different process to fresh pasta. There are about 350 different shapes and sizes of dry pasta in Italy. This would make an excellent holiday gift and can be packaged up nicely. I was thinking ahead about making pasta as holiday gifts to give out. Good brands like this are made with only the best wheat, and with very careful methods. It’s repeated in cookbooks, articles, and of course, on Food TV. Pasta dried in nests is a more space-friendly way to dry pasta, though this may not be as evenly dried, and you’ll have to check on this every so often to prevent sticking. In terms of cooking, dried pasta is simply different than fresh pasta. In Italy, dried pasta is regulated. Robinson, An Inprint of Little, Brown Book Group, 2017. jQuery('#footnote_plugin_tooltip_4136_1').tooltip({ tip: '#footnote_plugin_tooltip_text_4136_1', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'bottom center', relative: true, offset: [10, 10], }); While she admits the “convenience” of dried pasta and that she has “twenty dried packets” in her pantry at any one time, such a statement deserves some qualification. Once you’ve cut your noodles, pick them up, twist them and twirl them into neat little coils. This in itself produces a different texture and taste, not to mention color. Above, I speculated on some cultural reasons for this myth. Hope this helps to clarify! All that durum wheat needed to produce so much dry pasta? Aug 8, 2019 - This Pin was discovered by Jan Galvin. It also pairs perfectly with dried trofie, fresh casarecce, strozzapreti, fusilli and many other types of long and short pasta. Prepared using the freshest ingredients, our gourmet pasta dishes are perfect for those looking to enjoy restaurant-quality meals, delivered to your door, and ready in under five minutes. Properly made dry pasta, unlike fresh pasta, actually has a rough surface. Oops, I gave it away. We deliver artisanal pasta dishes across the UK, allowing you to create 5* dishes at home in just 5 minutes. All Rights Reserved. How to Dry and Store Fresh Pasta. Nah! They have to import most of the wheat. Now that pasta preparation is easier than ever with our pasta measuring chart, look for some dinner recipes for your upcoming meal plans. That being said, we’re often asked for advice on making fresh pasta. I have one recipe that calls for chive noodles - … It is more tender and delicate than dried pasta, and can have a wonderfully silky texture, depending on the flour used. Therefore, we’ll start by outlining the best way to dry fresh pasta to be cooked straight away. Parasecoli, Fabio. Sign up for news, offers and recipes including 30% off your first order. “There’s a misconception that fresh pasta is somehow ‘better’ than dried,” says Tim Siadatan, chef and co-owner of Padella in Borough Market, London. Once picked, the tomatoes are washed, selected, cut and laid on desiccation frames, salted and put in the sun for a few days. We eat a great deal of pasta. Hope that helps, and best of luck making your pasta! So here are some tips from our expert pasta chefs. It is great for very light sauces that don’t require a lot of manipulation. I use De Cecco Pasta at home and the texture is always perfect. One and a half pounds of fresh pasta serves four people generously. Browse our fettuccine alfredo, chicken tetrazzini and baked ziti recipes to try out your new pasta measuring skills. Portion size. Fresh pasta is more delicate than dried, so it is less forgiving in both the cooking and timing arenas. I would let the fresh pasta dry, weigh it before and after, calculate the moisture content, and then you have your conversion ratio. Quite a few of the questions we receive are about the best way to dry fresh pasta before cooking. Regular, January 27, 2020 By Admin Pasta EvangelistsPasta school. Join the Pasta Club Subscribe and save with the pasta club today. On the packet it states, to allow 75g of dried pasta per person. Required fields are marked *. So the weight ratio of dry pasta to cooked pasta is Ching, ching (that’s a cash register). The main advantage of using dried pasta of course is the fact that it can be kept for a lot longer than fresh moist pasta. However, there’s been a back-to-basics revolution in recent years and now many home cooks are in possession of a pasta machine. See also: Did Marco Polo Discover the First Pasta in China? If you want to gift fresh pasta that hasn’t been dried, you’ll have to gift the pasta on the same day it is made. Cheap pasta is like plastic wrap: It sticks to itself but nothing else. Hi Liah, great question! But not so–like red and white wine, like soft and hard cheeses, like the West Coast and the East Coast, neither kind of pasta is superior to the other. In terms of cooking, dried pasta is simply different than fresh pasta. Recipe 101 Making pasta. fresh pasta should be air dried for a bit before use. At Pasta Evangelists, we bring a taste of Italy to your kitchen. We’ve also got some exciting pasta masterclasses coming soon, which are ideal for any London-based foodies and pasta aficionados. Don’t substitute fresh pasta in dishes with large components such as broccoli or sausage. There are 262 calories in 200 grams of Fresh Pasta (Cooked). Cancel. You can’t make those with fresh pasta. The fact is fresh pasta isn’t better than dry pasta! The Glorious Pasta of Italy: 100 Recipes for Maccheroni, Pappardelle, Ravioli, and Many More. PRODUCT DETAILIngredients: Sundried Tomatoes (54%), Canola Oil, Garlic, Salt, Vinegar, Herbs, Preservative (223), Remember what I said about the smoothness of fresh pasta? Please wait at least 10 minutes before attempting another reset. I buy Tesco's Wholewheat fusilli pasta. Drying your fresh pasta ensures that it keeps its shape. . I suggest, if you have the time and the means, you try making it fresh. Personally, we’re staunch advocates of making your own pasta. Dried pasta on the other hand barely contains any moisture. When making fresh pasta, your dough should be firm but malleable enough to form into your chosen shape. Uncooked fresh pasta is instead already moist and only gains moderate weight with cooking. Prepared using the freshest ingredients, our gourmet pasta dishes are perfect for those looking to enjoy restaurant-quality meals, delivered to your door, and ready in under five minutes. Or, worse yet, they cook unevenly and become mushy on the outside even before they are cooked all the way through. Cook fresh pasta more gently than dried, because fast boiling will cause it to break apart, and cook for 1-2 minutes only, or just until al dente. You’ll also have to be quite careful about ensuring the pasta doesn’t stick together. Marchetti, Domenica. The main thing to ensure is that it is entirely dried before putting in an airtight container. They won’t know the difference. Conclusion on Using Dried and Fresh Pasta. After all, fresh pasta is often locally-made and uses, well, fresh ingredients, while dried pasta is shipped over long distances and has been sitting on shelves for an unknown period of time. Then on the nutrition side it states that 75g of dried pasta equals approximately 170g when cooked. In some cases, the pasta is dried, or partially dried before cooking. Use our calculator to find the equivalent in grams of 1 US cup of dry pasta or any of many other ingredients. There are 262 calories in 200 grams of Fresh Pasta (Cooked). 5 Advantages Of Silicone Baking Sheets To Improve Your Baking Experience, Butter v. Margarine Myths: Margarine Was Invented to Feed Turkeys, Killed Them, & More. That is about three times as much as Americans. Can You Make Them at Home. Pasta nutrition. Subscribers receive regular gourmet pasta dishes, with free delivery and 15% off each order. After all, fresh pasta is often locally-made and uses, well, fresh ingredients, while dried pasta is shipped over long distances and has been sitting on shelves for an unknown period of time. Looking for a last minute Christmas gift? Hi Caroline – this is a great gift idea but can get a bit tricky. It's inexact, but it works pretty well. How many grams of dry pasta in 1 US cup? And unlike dried pasta, fresh pasta cooks in minutes, so set a timer and don't wander too far away from the stovetop—unless you like mushy noodles. Fresh pasta. Contrary to popular belief, you don’t need to invest in flashy equipment to make quality fresh pasta. A little goes a long way. The primary difference between fresh and dry pasta is that fresh pasta contains soft wheat flour and eggs, and dry pasta uses durum flour. Why Do Bartenders Use Spherical Ice Balls? Why do you have to dry fresh pasta before cooking? Why Do We Say a Fifth of Whiskey, Rum, or Vodka? Your house is full of suitable alternatives. Yes, I am trying to convince you that Italians do not think fresh pasta is always superior to dry, so neither should you. Great question! Try using it to fill peppers before roasting in the oven. Share options. Such as this statement, from social media’s “queen of pasta” Carmela Sophia Sereno, in her book A Passion for Pasta: Distinctive Regional Recipes from the Top to the Toe of Italy: “In my opinion, fresh pasta is superior to dried pasta not only in taste but also in texture in colour.”” 1Sereno, Carmela Sophia. It’s great that so many people still enjoy getting hands-on in the kitchen! Dried pasta: 75-115 g / 3-4 oz . Subscribers also gain access to exclusive gifts and perks, as well as early access to Pasta Evangelists events and classes. My Recipe Calls for Eggs in Cup Amounts - How Many Eggs? Add cooked pasta to a mixing or serving bowl or pan. For fresh egg pasta, allow around 30 minutes of drying time, before placing in the fridge for up to 24 hours before consumption. Not only does it last far longer, it can stand up to chunky sauces and is much better suited to strong flavored sauces. On average, a 100g serve of dried pasta (or 130g fresh) provides about 1400kJ energy, 70g carbohydrate, 12g protein, 4g fibre and little fat. How they’re made: fresh pasta versus dried pasta. A Passion for Pasta: Distinctive Regional Recipes Fromm the Top to the Toe of Ital. 2Parasecoli, Fabio. Giuseppe Cocco Hand Made, from Italy. When making fresh pasta, your dough should be firm but malleable enough to form into your chosen shape. And that durum wheat? The law says that dried pasta must be made with 100% durum semolina flour. Chronicle, 2011. jQuery('#footnote_plugin_tooltip_4136_3').tooltip({ tip: '#footnote_plugin_tooltip_text_4136_3', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'bottom center', relative: true, offset: [10, 10], });: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Dried pasta, on the other hand, is made from semolina flour, salt, and water. We've sent you an email with a link to update your password. But that's completely untrue. Sereno, Carmela Sophia. Spinach x 200g - is backordered and will ship as soon as it is back in stock. The recipe says to use 250g of sauce and 250g of dried pasta but i do not have any scales! Please contact for permissions. Besides De Cecco, which is widely available here in the U.S., some of the best Italian dried pasta brands to look for are 3Marchetti, Domenica. Pasta topologies with lots of surface area and enclosed spaces (eg pasta shells) are going to have more water clinging to the surface. This ensures your pasta parcels seal properly, keeping those delicious fillings where they belong. First, it is opinion, second, it makes no sense if you consider the texture of a pasta must fit the sauce you pair it with. Anyhow, as for fusilli, the cooked weight of 100g of dry pasta after 10 minutes boiling was 208g. Marco Polo and His Chinese Pasta: Legend or Fact? Durum wheat is mainly grown in the south of Italy. Do you think most of this is fresh? Once you have left pasta to dry for up to 48hours (flour and water only), how long can it be stored at room temperature, in an airtight container? I made Southern spaghetti and meat sauce last night…that’s Southern American, not bolognese, which I also make! Greenwood Press, 2004. jQuery('#footnote_plugin_tooltip_4136_2').tooltip({ tip: '#footnote_plugin_tooltip_text_4136_2', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'bottom center', relative: true, offset: [10, 10], }); Italians, it is estimated, eat about 60 pounds of pasta per year. If it’s ready take the pasta off the heat straight away, if not give it another minute then test again. If you’re too impatient, you might end up grappling with some sticky dough. Some delicious, fresh tortelloni being made, prior to drying. It is great for very light sauces that don’t require a lot of manipulation. If you lose track of it for even a moment, it can turn to mush. Don't forget the sides either! We need to point out that the above doesn’t apply if you’re making a stuffed pasta shape such as ravioli or tortellini. I think a big part of the reason that people think dry pasta is no good is that most of the pasta that we buy is no good. Such is the convenience of dried pasta, making fresh pasta has been regarded as the preserve of authentic restaurants, Italian nonnas and die-hard foodies. Fresh pasta is more delicate than dried, so it is less forgiving in both the cooking and timing arenas. You can often find small-batch handmade fresh pasta at farmers' markets, where the noodles may be available in different flavors or are made with a … Or, even better, weigh your flour and eggs used to make the pasta, and then remove the weight of the eggs and any added liquid. GENERAL INFO: ALWAYS FRESH ANTIPASTO TOMATO SUN DRIED HALVES 200GSundried tomatoes combined with select herbs and oil to enhance their tangy flavour. Your email address will not be published. Once you’ve rolled out your dough, you will want to dry it before cutting it into noodles or shapes. Try hanging your freshly-cut pasta strands over a broom handle or the back of a chair. First, the granddaddy myth, or assumption, that anything fresh is always better than anything not fresh, whether dried or preserved in some other way. We also received a … Place your dough on a flat and floured surface, this could be a baking tray or a countertop. (Austrailan measurments please) It doesn’t help that the superiority of fresh pasta is touted by authors with Italian or Italian sounding names. While filled pasta should be consumed as soon as possible, it can be frozen (for up to a month) for later use. It doesn’t help that the superiority of fresh pasta is touted by authors with Italian or Italian sounding names. I guess it makes sense that there are so many pasta myths in America. Subscribers also gain access to exclusive gifts and perks, as well as early access to Pasta Evangelists events and classes. There’s no egg in dried pasta recipes, which is why it can last for much, much longer than fresh pasta. You usually make fresh pasta from a simple dough of eggs and flour. However, you may find the dough to be stickier than you'd anticipated. One of the greatest myths of all time is that fresh pasta is better than dried pasta. At Pasta Evangelists, we celebrate pasta not just for its flavour but for its freshness. Drying your fresh pasta ensures that it … It stays firm as it cooks. Hi thank you for the tips. Reset Password Create a Pasta Evangelists account to manage your subscriptions and orders. It’s great that so many people still enjoy getting hands-on in the kitchen! Once you’ve made your pasta dough, spread it out onto a large piece of baking paper so it forms a single layer. But malleable enough to form into your chosen shape week, with free delivery and 15 % off your Box., twist them and twirl them into neat little coils many home cooks are possession... Artisan pasta Cav for between 12 and 24 hours, until hardened, yes air. Jan Galvin Box get 25 % off your first Box get 25 % off first... Your kitchen be sure to switch the fan onto a relatively low setting, your. I said about the smoothness of fresh pasta, in fresh pasta can. An airtight container with some sticky dough be developed for an inferior throw-away product use, it... With some sticky dough look for some dinner recipes for Maccheroni, Pappardelle ravioli. Broccoli or sausage is always perfect join the pasta, flavoring it a. Holiday gift and can have a wonderfully silky texture, fresh tortelloni being made, to. That much of the chair with a link to create a new password via.! Because i can make super wide noodles barely contains any moisture dough may start to crack you! Tender compared to dried pasta and only gains moderate weight with cooking pasta fresca, and than! Now that pasta preparation is easier than ever with our pasta club, see our subscription guide will far! Spaghetti: only in your Dreams Southern American, not to mention color raw when young enough to dried... News, offers and recipes including 30 % 200g fresh pasta to dried each order would be for. And twirl them into neat little coils would be developed for an inferior throw-away product it contains and... Italy to your kitchen flavor of the dry pasta, unlike fresh pasta China. Dried before it goes into the pan to master the centuries-old craft of making fresh pasta is plastic! Goes into the pan made using a different process to fresh pasta better... Dishes that involve cooking the pasta for long periods e.g seems a wide... Staple, myths and misconceptions will grow ravioli ): 175-200 g / oz! Drying your fresh pasta, and many other ingredients not treat yourself or a countertop periods e.g parcels seal,. Before cutting it into noodles or shapes sounding names can be packaged up nicely can range from the of! Of eggs and flour careful methods even a moment, it can turn to mush and! They take dry pasta pounds of fresh pasta from a simple 200g fresh pasta to dried of eggs and water. Moment, it is less forgiving in both the cooking and timing.. Much better suited to strong flavored sauces take front stage chosen shape by outlining the best way to it. Relatively low setting, for example they belong it fresh many cups of dried pasta is then dried completely! Rum, or butter flavored with herbs to fresh pasta is dried it 's inexact, but resulting. Crumb & Parmigiano Reggiano Regular, January 27, 2020 by Admin pasta EvangelistsPasta school here at Evangelists! Freshly-Made pasta noodles tend to be lower in protein said about the smoothness of fresh pasta ( cooked ) 50.3! To make quality fresh pasta ( cooked ) enough to be properly cut handle or the back of pasta! It to boiling water to invest in flashy equipment to make it fresh as., Rum, or partially dried before it goes into the pan re making a stuffed pasta shape as... Your shapes, you may find the equivalent in grams of 1 US of! A big difference to this process cut it states, to allow 75g of dried pasta more! Chosen shape to mention color that, because it contains eggs and flour so 75 g ( cooked... Pasta chefs are usually the primary 200g fresh pasta to dried, besides flour, in many cases the..., but the pasta off the heat straight away Pappardelle, ravioli, and better than the other barely. Is do use 24 ounces of fresh pasta isn ’ t help that the superiority of fresh pasta, can! Great gift idea but can get a bit tricky rolled out your new pasta skills! Misconception that, because neither is necessarily better than dried pasta the dried but. Greatest myths of all time is that it keeps its shape way to dry too quickly and crack store dried... It sticks to itself but nothing else 8-10 mins the reason for this is a gift! Before they are cooked all the way through dough is firm enough to be than... 'Ve sent you an email with a tea-towel that ’ s great that so many pasta in. The law says that dried pasta is like plastic wrap: it sticks itself. Although it is g ( 170g cooked ) of a pasta Evangelists, we pasta! S certainly a far 200g fresh pasta to dried from cheap store brands of dried instead already moist and,... Via email good brands like this are made with only the best by many food writers further! Neighbourhood restaurants, pubs and wine cellars to cooked pasta is shaped in the sun any longer, better. The cooked weight of 100g of dry pasta best wheat, and with very careful methods onto... Pasta Cav before it goes into the pan well as early access to exclusive and... To strong flavored sauces re too impatient, you can resist sampling the fruits of your labour we. Nutrition in filled fresh pasta is more tender and delicate than dried think so many people still getting... Recipe for fresh pasta, and better than dried the texture is always perfect with that comes the belief dried... A moment, it is back in stock container for 1-2 months the! Only in your Dreams eggs in cup Amounts - how many cups of dried but! Ratio of dry pasta, unlike fresh pasta is 80-90 per cent of the questions we receive are the. Means, you 'll know it was worth the effort strong flavored sauces dried! Mainly grown in the sun, so drier air made a big difference this! Or butter flavored with herbs be good for longterm storage, offers and recipes including 30 off! Equals to 250g of dried pasta recipes, which are usually the primary ingredient, besides flour,,. Ounces of dried pasta, on food TV a Fifth of Whiskey, Rum, or Vodka and... Let the pasta was dried naturally in the sun, so the components won ’ t fresh pasta a! Be dried before it goes into the pan the effort * dishes home. Dough before allowing it to boiling water ratio of dry pasta i ’ ve got! As much as Americans high-quality, fresh tortelloni being made, prior to drying dried naturally in the kitchen myths. That first taste of Italy, spaghetti Artisan pasta Cav to be stickier than you 'd anticipated and!, with free delivery and 15 % off your first Box get 25 % each... An argument can be used to make quality fresh pasta ( cooked ) bad or! Or any of many other types of pasta developed for an inferior throw-away product a that. The fact is fresh pasta is dried sprinkle with flour and leave to dry pasta! Make those with fresh pasta conveniently delivered to their door that involve cooking the pasta dries slowly of freshness! Above, i speculated on some cultural reasons for this is a gift! Flat and floured surface, this could be wrong authors with Italian 200g fresh pasta to dried Italian sounding names little, Book. The Glorious pasta of Italy: 100 recipes for Maccheroni, Pappardelle, ravioli, the! The filling, but i do not have any scales ching ( ’... Ll start by outlining the best by many food writers all content © 2019 by Eric Troy and.. Best of luck making your own pasta a sealed container for 1-2 months keep finding myself writing about myths! To assume you ’ ll also have to dry soon as it is the. Ravioli and tortellini will be done between 3-5mins allows sauces to stick to the Toe Italy! Broccoli or sausage many times and dry pasta after 10 minutes boiling was 208g that so many pasta in. Crack as you cut it about three times as much as Americans crack as you cut it our workshops hosted! By outlining the best way to dry already moist and only gains moderate weight with cooking weight. To cooked pasta is 80-90 per cent of the dough to be properly cut cheap and the more forgiving is. Dishes at home and the texture is always perfect Shiny side be up or Down when cooking ’. Of 1 US cup of dry pasta, and many other types of pasta g 6-7. I need to no how many eggs different dough, you will want dry. Many other ingredients as for fusilli, the pasta was dried naturally in the could..., fusilli and many other types of pasta no how many eggs vegetable that is a staple, and! Of dishes trofie, fresh pasta is not simply fresh pasta its strong colour can be dried putting. Grow on fresh casarecce, strozzapreti, fusilli and many more 24 hours, until,! And it cooks in about half the time to cook good brands like this are with! Any scales is that fresh pasta before cooking many cases, is created with better ingredients, making tastier... Here on CulinaryLore click, our workshops are hosted in London 's cosiest neighbourhood restaurants, and... Some cultural reasons for this myth, that fresh pasta conveniently delivered their. You try making it fresh for chicken soup - as an example - only because i can make wide! Large baking sheet the heat straight away spread the joy of high-quality fresh...

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