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Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Humidity-controlled cheese storage — keep artisan cheese perfect
Pasta roller and cutter for fresh pasta, laminated doughs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Humidity-controlled cheese storage — keep artisan cheese perfect
Pasta roller and cutter for fresh pasta, laminated doughs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, soups and relish. Bring to a boil. Reduce heat; add pasta. Cook, uncovered for 15-20 minutes or until pasta is tender stirring occasionally. Drizzle each serving with ketchup and mustard.