SC - pasta and flours (florilegium)

[Stefan li Rous]

Lucretzia said:
> 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!

We have had some similar discussions here in the past. I can't remember if
this exact question was brought up or not. Either way, you might find these
two files in the FOOD section of my Florilegium to be a help:

flour-msg         (46K)  4/ 7/99    Types of flour. Sources. Period flour.
pasta-msg         (65K)  8/26/98    Period pasta. Period referances. Recipes.
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:
         http://lg_photo.home.texas.net/florilegium/index.html ****
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