Fresh Egg Pasta

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  • Lasagna: cut the sheeted pasta into 9-inch lengths.
  • Pappardelle: cut the sheeted pasta into ½ to 1-inch wide strands.
  • Tagliatelle: cut the sheeted pasta into ¼ to ½-inch wide strands.
  • Fettuccini: cut the sheeted pasta into ¼-inch wide strands.
  • Linguini: cut the sheeted pasta into 1/8-inch wide strands.
  • Spaghetti: cut the sheeted pasta into strands that are as wide as they are thick.

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