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	<title>Pasta and bread making &#8211; Carlo Florence chef</title>
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		<title>Buckwheat tagliatelle gluten-free</title>
		<link>https://florencechef.com/recipes/buckwheat-tagliatelle-gluten-free/</link>
					<comments>https://florencechef.com/recipes/buckwheat-tagliatelle-gluten-free/#respond</comments>
		
		<dc:creator><![CDATA[Carlo Santoni]]></dc:creator>
		<pubDate>Tue, 17 Mar 2026 18:02:41 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1371</guid>

					<description><![CDATA[Some of the most rewarding dishes in my kitchen come from necessity. A cooking class, a handful of guests with celiac disease, and a bag of buckwheat flour — that's all it took to fall in love with this pasta.
Buckwheat tagliatelle have a character you don't forget: earthy, slightly nutty, with a rustic texture that holds sauce beautifully. And the best part? No gluten, no compromise. Just real, handmade pasta that happens to be naturally inclusive.
The dough takes a little patience — this isn't semolina, and it won't behave like it. But once you understand it, once you feel it come together under your hands, the reward is worth every minute. Dress it simply: clarified butter, fresh sage, a spoonful of pasta water. Let the buckwheat do the talking.]]></description>
		
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			</item>
		<item>
		<title>How to Make Garganelli by Hand</title>
		<link>https://florencechef.com/recipes/how-to-make-garganelli-by-hand/</link>
					<comments>https://florencechef.com/recipes/how-to-make-garganelli-by-hand/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 25 Nov 2025 14:11:02 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1302</guid>

					<description><![CDATA[Garganelli are a traditional egg-pasta shape from Emilia-Romagna. They look similar to penne, but you can always recognize them by the ridges on the outside and the small “flap” created when the pasta sheet is rolled around a stick.
They require only two simple tools: a ridged garganelli board (or a gnocchi board) and a small dowel or stick.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Semi-Whole Focaccine with Pink Himalayan Salt</title>
		<link>https://florencechef.com/recipes/semi-whole-focaccine-with-pink-himalayan-salt/</link>
					<comments>https://florencechef.com/recipes/semi-whole-focaccine-with-pink-himalayan-salt/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Thu, 06 Nov 2025 10:20:40 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1279</guid>

					<description><![CDATA[There’s something magical about freshly baked focaccine — soft inside, lightly crisp on the edges, and brushed with good olive oil and a pinch of salt. This version is made with stone-ground tipo 1 flour, which gives them more flavor and character than plain white flour, without being heavy like a fully wholemeal dough.

They rise slowly overnight for better digestibility and a deeper aroma, and just before baking they’re pressed with fingertips, drizzled with extra virgin olive oil and topped with pink Himalayan salt. Simple, rustic and irresistible — the kind of bread you can eat warm, just as it is, without needing anything on top.The mix of wholemeal flour, rye, chestnut flour and soaked seeds gives them a rustic character, while honey and malt gently boost the yeast and add a golden crust. They’re healthy — but not the kind of “healthy bread” that tastes like sawdust. They stay soft inside, with a crisp crust and a natural sweetness that pairs beautifully with cheese, cured meats or simply good extra virgin olive oil.]]></description>
		
					<wfw:commentRss>https://florencechef.com/recipes/semi-whole-focaccine-with-pink-himalayan-salt/feed/</wfw:commentRss>
			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Whole Grain Seeded Rolls with Honey, Malt &#038; Chestnut Flour</title>
		<link>https://florencechef.com/recipes/whole-grain-seeded-rolls-with-honey-malt-chestnut-flour/</link>
					<comments>https://florencechef.com/recipes/whole-grain-seeded-rolls-with-honey-malt-chestnut-flour/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Tue, 04 Nov 2025 11:19:25 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1263</guid>

					<description><![CDATA[There’s something deeply satisfying about baking real bread — the kind made with whole, stone-ground flour, slow fermentation, and ingredients that still taste of the earth. These rolls are inspired by traditional Tuscan baking: no refined flour, no shortcuts, just honest ingredients, long rest, and deep flavor.
The mix of wholemeal flour, rye, chestnut flour and soaked seeds gives them a rustic character, while honey and malt gently boost the yeast and add a golden crust. They’re healthy — but not the kind of “healthy bread” that tastes like sawdust. They stay soft inside, with a crisp crust and a natural sweetness that pairs beautifully with cheese, cured meats or simply good extra virgin olive oil.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>How to Make Spaghetti alla Chitarra with the Traditional Abruzzese Tool</title>
		<link>https://florencechef.com/recipes/how-to-make-spaghetti-alla-chitarra-with-the-traditional-abruzzese-tool/</link>
					<comments>https://florencechef.com/recipes/how-to-make-spaghetti-alla-chitarra-with-the-traditional-abruzzese-tool/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Mon, 06 Oct 2025 07:15:16 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1229</guid>

					<description><![CDATA[Spaghetti alla chitarra are one of the most iconic pastas from Abruzzo, created with a special wooden frame strung with thin metal wires that looks like a small guitar. By pressing the pasta sheet across the wires with a rolling pin, you cut the dough into long, square-shaped spaghetti that are thicker and firmer than tagliatelle – perfect for sauces.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>The importance of eating a healthy homemade pasta</title>
		<link>https://florencechef.com/recipes/homemade-pasta-with-stone-ground-flour/</link>
					<comments>https://florencechef.com/recipes/homemade-pasta-with-stone-ground-flour/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Fri, 27 Jun 2025 11:44:31 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=1172</guid>

					<description><![CDATA[Carbs aren’t the enemy—it depends on which ones and how they’re processed. Stone‑ground whole‑wheat flour that keeps the bran and germ delivers more fiber and bioactives, better satiety, and a gentler glycemic response than refined flours. That’s why I eat pasta every single day—mostly homemade with true whole‑wheat flour—and prefer gentle processes that preserve nutrients and flavor. Not all “whole‑wheat” pasta is the same: many products use reconstituted flour for consistency, which isn’t equivalent to milling and using the entire wheat kernel. Choosing authentic whole flours and careful processing means better taste, better nutrition, and zero guilt.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Hand-Rolled Pici – Traditional Tuscan Recipe</title>
		<link>https://florencechef.com/recipes/hand-rolled-pici-traditional-tuscan-recipe/</link>
					<comments>https://florencechef.com/recipes/hand-rolled-pici-traditional-tuscan-recipe/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Wed, 11 Jun 2025 09:46:57 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=890</guid>

					<description><![CDATA[Pici are one of Tuscany’s most ancient and beloved pastas — simple, rustic, and made entirely by hand. With just flour, water, and a bit of patience, you create long, thick strands that perfectly capture rich sauces like aglione, cacio e pepe, or toasted breadcrumbs. Rolling pici is not just cooking — it’s a moment of tradition, rhythm, and love passed down through generations.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Homemade pasta with the rolling pin</title>
		<link>https://florencechef.com/recipes/homemade-pasta-with-the-rolling-pin/</link>
					<comments>https://florencechef.com/recipes/homemade-pasta-with-the-rolling-pin/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Wed, 24 Jul 2024 11:23:49 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=713</guid>

					<description><![CDATA[This is where everything started... huge sheets of thin dough and more exercise than going to the gym.
When I think about pasta made with the rolling pin, I have powerful flashbacks of my granny making pasta on Sunday.
Is it worth making it? Hard to say, it's subjective, but I think it's a bit outdated, my granny only made one type of pasta and one sauce, I like to make infinite combinations of pasta and sauces, so I prefer to use the rolling pin for cakes.
By the way once in a while a like to make it... to keep good memories alive 😊😍]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Homemade pasta with the pasta maker</title>
		<link>https://florencechef.com/recipes/homemade-pasta-with-the-pasta-maker/</link>
					<comments>https://florencechef.com/recipes/homemade-pasta-with-the-pasta-maker/#respond</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Wed, 24 Jul 2024 10:51:42 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=705</guid>

					<description><![CDATA[After making pasta for 40 years I got a bit bored and using a pasta maker opened a new world.
Thanks to the pasta maker I got rid of packaged pasta as all the pasta I use now is made by me. This means total control over the flour used, no need to make pasta with eggs, and water is good enough for daily pasta.
With the strong press of the pasta maker using durum and also stone milled flour is a breeze and flat pasta is the past, now you can extrude pasta using bronze disks for a more porous result.
Making pasta is addictive and it's not a cheap game as after 6 years of use I keep buying and experimenting with new disks to extrude new types of pasta.]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Homemade pasta with the crank machine</title>
		<link>https://florencechef.com/recipes/homemade-pasta-with-the-crank-machine/</link>
					<comments>https://florencechef.com/recipes/homemade-pasta-with-the-crank-machine/#comments</comments>
		
		<dc:creator><![CDATA[Carlo]]></dc:creator>
		<pubDate>Wed, 24 Jul 2024 08:06:35 +0000</pubDate>
				<guid isPermaLink="false">https://florencechef.com/?post_type=recipe&#038;p=678</guid>

					<description><![CDATA[A staple of Italian cuisine, homemade tagliatelle is relatively easy to make. I don’t understand why so many homemade pasta recipes use only 00 flour; it’s less healthy and, although easier to work with, can be so sticky that it ruins the result in some cases. Mixing 0 flour with semolina produces a less sticky dough, perfect for tagliatelle and spaghetti alla chitarra.]]></description>
		
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			<slash:comments>1</slash:comments>
		
		
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