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Lay the two dough ropes parallel to one another and pinch very firmly together at one end.
Form into two dough balls for pressing out.
Drape over filling, and seal edges of two dough portions together.
Place the other two dough rectangles on top of the buttered ones, as if you were making a sandwich.
Similar(56)
George performed his repertoire with two doughs aloft simultaneously.
The textural contrast between the two doughs, both made from the same base, is extraordinary.
Now place the longest side of each one towards you and roll the two doughs up to form loose loaf shapes.
Kneed the two doughs together.
On a floured surface, roll out one dough round.
Braid the three dough "sausages" into a plait, fixing the ends together well.
They made both from one recipe: one dough, rolled thinner for cappelletti (which are small dumplings usually eaten in soup) and one meat filling, stretched with bread crumbs.
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CEO of Professional Science Editing for Scientists @ prosciediting.com