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Uploaded on Jul 27, 2009
Watch as Chef Avram Wiseman demonstrates how to roll out handmade pasta dough. The recipe he used for pasta dough is eight eggs, 1/2 oz. olive oil, 1/2 Tbsp salt, and 20 oz. bread flour; knead together until gluten is developed and chill for one hour. For more information about the Center for Kosher Culinary Arts, visit http://www.kosherculinaryarts.com