SC - period fruit pastries

[Mouuze@aol.com]

Semolina is just ground durum wheat.
Raoghnailt/Laura
- -----Original Message-----
From: Christina Nevin <cnevin at caci.co.uk>
To: 'SCA Cook' <sca-cooks at Ansteorra.ORG>
Date: Thursday, April 29, 1999 7:09 a.m.
Subject: SC - Seeking wheat illumination - OOP


>Saluti,
>A couple of weeks ago I had the most wonderful luck, and found one of those
>heavy metal Italian pasta machines in Oxfam for GBP 5.00 (instead of the
>usual 60 - 100) <gloat gloat>
>I've never made pasta before so thought I may as well do it right the first
>time and use durum wheat. Problem is, I can't find any. Now I know semolina
>is made of durum wheat, so my question (which is probably a stupid one, but
>never mind) is this: is there a difference? That is to say, can I make
pasta
>out of the semolina, or should I keep looking for durum wheat? It looks a
>bit granular to make dough from. Any suggestions appreciated!
>Ciao,
>Lucretzia
>
>++++++++++++++++++++++++++++++++++++++++++++++++++
>Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
>Thamesreach Shire, The Isles, Drachenwald | London, UK
>thorngrove at geocities.com | http://www.geocities.com/~thorngrove
>"...it is natural for friars not to know how to do anything except guzzle
>soup." - Aretino, 1536
>++++++++++++++++++++++++++++++++++++++++++++++++++
>
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