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alimentary pastes

Dried dough, traditionally made with hard wheat (semolina) but soft wheat may be added, sometimes with egg and milk. Spinach, tomato or squid ink may be added to the dough to give a green, red or black colour. The dough is partly dried in hot air, then more slowly. Sold both completely dry, when it can be stored for a long period, and ‘fresh’, i.e. less dried and keeping for only a week or so.