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MomokawaRecipes, Tips & Food Philosophy by Mie Okuda
  • Home
  • Recipes
    • Appetizers
    • Salads
    • Soups
    • Poultry
    • Meat
    • Seafood
    • Pasta
  • Tips
    • Vegetarian
    • Antiaging
    • Low Carb / High Protein
    • Low Sodium
    • Professional Techniques
    • Health & Wellness
  • Recipe Books
  • Classes
  • About
    • Press
    • Contact
  • Home
  • Recipes
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About Chef Mie Okuda

mie-okuda-portrait

Executive chef Mie Okuda has been studying nutrition for the past 30 years.
Her restaurant Momokawa on east 28th St. has grown popular over the past few years and is one of only a few Michelin recommended restaurants in Midtown Manhattan.

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  • Squid Ink Handmade Pasta

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Squid Ink Handmade Pasta

April 6, 2017
Squid Ink Handmade Pasta
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Squid Ink Handmade Pasta

Squid Ink Handmade Pasta

You can substitute squid ink handmade pasta with store bought one and cut the cooking time. Serves 2 For pasta 1 cup of semolina flour (1/2 cup Bread flour and 1/2 cupall purp ...

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You can substitute squid ink handmade pasta with store bought one and cut the cooking time. Serves 2 For pasta 1 cup of semolina flour (1/2 cup Bread flour and 1/2 cupall purpose flour ) 1 medium size egg I teaspoon of squid ink 1 tablespoon of olive oil 1 tablespoon or less Water ( […]

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