Basil and white truffle dough for Bigoli
8 cups Semolina
1 cup flour
2 tbsp of white truffle oil
A hand full of basil leafs
4 eggs
100ml of water
100ml of Prosecco
1 tbsp of fine salt
1 tbsp of ground pepper
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Looking for cooking classes in Italy!? A chance for you and your friends to get together and create a private cooking class....
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Difference between rices
