I couldn’t get this slender adequate – they held stretching again. Could I lessen the gluten to resolve this? I would call the texture molto al dente, and I find it irresistible. This tastes very similar to full wheat pasta. I've produced pasta for 45 years and have skipped it https://ketopasta68912.bloggazza.com/30726967/rumored-buzz-on-low-carb-pasta