May 24, 2009 - 7:05pm
Semolina flour???
What is Semolina flour exactly? I just bought some. I know it's used for pasta. I know the Bread Baker's Apprentice has some recipes using Semolina.
Fresh pasta question? All the recipes for fresh pasta use eggs for fresh pasta.....but, the ingredients all the different brands of italian pasta just use semolina and water......anyone know anything about fresh pasta, using eggs, not using eggs????
I was thinking Semolina might make better gnocci than regular flour???
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Semolina is supposedly very hard to work. I think most pasta made with pure durum semolina and water must be worked by machines (i.e. don't try this at home -- work by hand). When I make fresh pasta I use 1/2 cup durum semolina and 1/2 cup all purpose flour. One egg and two tablespoons of water is enough to make the pasta dough. I often add an extra yoke in place of some of the water to make it richer. It will be very firm and fairly dry --- it feels more moist with work and rest.
other than durum? I think I read on here to only use durum in a recipe I had looked at, but our good old co-op's label, doesn't specifically mention whether it's durum or not.
does it matter?
The Bread Bible has a great semolina formula for a "Golden Semolina Torpedo", Its a great bread. Try it if you can.
Chef Ryan
Wow, great read, thanx, Dan