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RadioKid (Offline)
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11-25-2016, 12:53 PM

I understand that grano saraceno is treated just like as the flour, right?

Because SOBA is hard to treat, they mix SOBA and flour together in the ratio of 8:2 for example. When not mixed, 100% SOBA is difficult to make the noodle. How do you treat grano saraceno in Italy?


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