Food & Wine Ground >> Semolina or All Purpose Flour?
|3/31/11 1:00 PM|
Sir Wurtherford C Pickelhaub III PhD
Member Since: 10/25/10
Can you make a fresh pasta with 100% semolina? Most fresh pastas I see have all purpose or half semolina and half AP. What would it taste like?
|3/31/11 2:35 PM|
Edited: 03/31/11 3:07 PM
Member Since: 1/1/01
I think it's a texture thing. AP flour provides more gluten that gives chew to your pasta
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