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Food & Wine Ground >> Semolina or All Purpose Flour?


3/31/11 1:00 PM
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Sir Wurtherford C Pickelhaub III PhD
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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
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CR1chard
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Edited: 03/31/11 3:07 PM
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I think it's a texture thing. AP flour provides more gluten that gives chew to your pasta
 

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