Yield: about 1 lb.
These wide ribbons of pasta are typically made with 00 soft wheat flour. Substituting rye flour for half of the pasta flour transforms the character of the noodles, giving them more texture and a more robust flavor.
To toast fennel seeds, place them in a small, dry nonstick skillet over medium-high heat. Toast, stirring, until the seeds have turned a shade darker, about 1 minute. Remove from the heat, and let cool to room temperature. Grind the seeds to a powder in a spice grinder.
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