Roman-Style Gnocchi, which flour?
I would like to make Roman-Style Gnocchi for the first time. Every recipe I’ve found states “Semolina Flour”. I have Caputo Semolina Rimacinata on hand. I am wondering if a coarser ground semolina is best. I haven’t found an article online to settle this.
If a coarser grind is necessary I may have enough durum berries on hand to mill. Is that a viable option? I want to make it with the proper ingredients, so that I can taste it as it is meant to be.
Can anyone help?