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Fresh Semolina and Egg Pasta

Reviewed: Nov. 4, 2012
An easy recipe to remember and I cut the recipe in half. I love the use of the semolina which is higher in protein. I wrapped and let it sit for about 30 minutes in refrigerator before using. I cut my portions and dipped and dusted with flour before using my pasta maker. Here is a neat tip: use your coat hangers to catch the pasta spaghetti as it comes out if you want to dry them.
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Baked Halibut Steaks

Reviewed: Jun. 30, 2012
Totally a keeper recipe. Used fresh vegetables from the garden and enjoyed the feta and wonderful flavors.
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