Make up two batches of hand-rolled homemade noodles―one to eat now, and one to carry you through the week.
Bring 6 quarts water to a boil in a large Dutch oven. Place pasta in a sieve and shake off excess flour. Add pasta to pan.
Cook for 1 1/2 minutes or until done; drain.
Find the perfect ending to your Easter feast with these light and fresh springtime desserts.
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