Strong gluten development in your dough
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Join the pasta club 🍝 and make it yourself For one serving: 1/2 cup flour 1 egg Did you know that the reason so many people have gluten intolerance isn’t actually the gluten? It’s the way that the gluten is handled that causes the inflammation. Most dried pasta is dried at super high temperatures in order to dry faster and get more product on the shelves. This high heat actually shocks the gluten and THAT is what causes inflammation. Another reason for gluten intolerance is that the flour that
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