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Featured in ravioli
Dec 08, 2014
Use Pasta as Dough
You hereby have permission to overcook your pasta. Chef Davide Scabin of Combal.Zero in Rivoli, Italy, and New York City's Mulino a Vino cooks his pasta well past a chewy al dente, then purées it and turns it back into dough. He uses it for dishes like giant stuffed ravioli; macaroni soufflé, in which the purée subs for the flour and butter; and fried bomboloni.
