I can't wait to make these! I'm going to serve them with some nice homemade 3-cheese ravioli. One question: Can I use KA Italian Style flour? Or would all-purpose work better? Thanks! Hmmm... Italian might produce a slightly flatter knot, but it would certainly be very tender. I say give it a try. You may need to cut back the water some wo watch it - start with a little less. Sounds good, Jennifer! - PJH

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