Where is the line between pasta and dumpling? I suppose at some point its too big to safely dry it out for storage or be realistic to cook. But if you make it fresh that isn’t a problem.
I’m not sure but you can look “tortellini”. You can find them both dry and fresh. But the bigger ones I only find them fresh, not dry. So I suppose it’s not possible to safely dry them if they’re big. But again the fresh ones are sold in “modified atmosphere packaging” that allow quite a long shelf life (refrigerated).
Where is the line between pasta and dumpling? I suppose at some point its too big to safely dry it out for storage or be realistic to cook. But if you make it fresh that isn’t a problem.
I’m not sure but you can look “tortellini”. You can find them both dry and fresh. But the bigger ones I only find them fresh, not dry. So I suppose it’s not possible to safely dry them if they’re big. But again the fresh ones are sold in “modified atmosphere packaging” that allow quite a long shelf life (refrigerated).
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