I separated the eggs. I made egg yolk and egg white noodles. Of course, I needed to bring them back together. I rolled the egg yolk noodles and the egg white noodles into thin sheets. I layered the sheets and rolled them back into a thin transparent sheet. I cut the sheet into pappardelle. Is a bonded egg noodle a better noodle? That is still to be decided. If whimsy and intrigue are allowed a vote alongside delicious, it would seem like a landslide victory.
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