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We are always trying new methods here at the lab. This was a while ago… We always extrude our long shapes, lay them on the table and cut them perfectly into 12 inch strands. (That’s what the ruler is for!) They fit nicely in our boxes and it’s also a perfect length for twirling on your fork! We eventually ditched the cheese knife but we do still cut our long pasta shapes by hand with a knife. If you’re making fresh pasta in your NYC restaurant, sitting at the extruder cutting each strand by hand
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