"Very pleased with how they came out. Love that it has no fats, oils, or salt. I replaced 3/4 cup of the white flour with whole wheat." – Joanne
Recipe of the Day
Mostaccioli for Basilica
Prepare a week in advance so that they will absorb a little moisture. Do not over bake. Watch for the first signs of the dough becoming dull-finished: this signifies that the liquid that made it shiny during the beginning of the baking has evaporated.
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