I have made so many variations of pasta over the years—gluten free, vegan, grain free—and had much success. This recipe was the most challenging of them all, and took much trial and error. The end result is incredible—it tastes like real pasta. It will completely blow your mind! The key to good pasta is starch, and I was able to work around that for the most part by using mozzarella cheese. I decided that including a bit of cassava flour was worth a slightly higher carb count. It makes the…
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