— Melissa Bryant

If you look at the Rouxbe recipe for making the Mad, the Manti, um, that is probably the best recipe that I have ever used for making laminated pasta, whether it be to make the manati, to make lasagna. And yes, I have used it to make spaghetti as well, and that works very, very well. I will say, um, uh, it's hard to make a, um, laminated pasta. Uh, I use a Selina and then I use, uh, unbleached white flour if the recipe calls for it. So, um, there is a thing called unbleached white, and it has a little brown texture to it. And that I remember doing that, uh, for my assignment, because I will tell you that when I was a student at Rouxbe, every assignment that I ever did begin with, no salt or oil was used in this assignment. So, uh, I made it through and, uh, still managed to cook that same exact way. So check the Rouxbe recipe for the manati. It's the best one that I know. And just switch out to flours. I think that will work.