Classic Spaghetti (made from scratch) with Veal Cutlet

The taste of my homemade pasta dough still has room for improvement, but it was still very good. Ingredients: QTY 3.75 large eggs (the other .25 of egg was used to make the veal cutlet), 1.5 cup TIPO 00 flour, 1 cup of Semolina flour, 3/4 tbs olive oil. Veal cutlet: salt and pepper the cutlet, breading crumbs, garlic, oregano, romano cheese, salt, pepper.

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