De-branning Durum for Pasta
In addition to baking bread, something else I'd like to experiment with is milling durum to make semolina for pasta. What's the best way to remove as much bran as possible, given the purpose?
I'm starting with the standard formula of 100g of semolina per one large egg. This may be nonsensical to ask, but would there be any point in attempting to autolyse the sifted flour? And would I add the eggs after the autolyse is complete?