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#2 pasta is a very large noodled pasta with a hole in the center running the length of the noodle. It's like a spaghetti noodle only much thicker around. Used often in Greek dishes and esp with the mizythra cheese and browned butter recipe. It is very difficult to find.


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Set up the lasagna and let it sit overnight if you're not wanting it same day. My mom and I have always done it that way


2

No such thing as a standard serving of anything really It's always just serving size * number of people + some for wastage Cook 100 g of your pasta, and work out what percent makes a serving; use an accurate set of scales you can divide the cooked serving weight by total cooked weight. This ratio can then be applied to 100 g dry, to work out the dry per ...


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Sauce = 5 days Meat (Left Overs) = 3 or 4 days http://www.cbsnews.com/news/how-long-foods-stay-fresh-in-fridge/


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This is easy. Get plastic a water, soda or pop bottle of about 500ml 3/4 pint having a neck of the same diameter or smaller than the canneloni. Cut the bottle it in half and use it to scoop out the filling from the bowl or pan and hold it upright to let the excess liquid drain back to the pan or bowl. Then get a wooden spoon handle or some other thing that ...



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