SC - Seeking wheat illumination - OOP

[Oughton, Karin (GEIS, Tirlan)]

Semolina is usually 'rolled' wheat isn't it? And I'm not sure if it is
precooked a little too. Being the proud owner of one of those heavy machine,
you couldn't make the pasta with semonlina - it wouldn't hold, but maybe if
you whizzed the semolina in a coffee bean blender first?  That's what i do
to get icing sugar from granulated so.......

BTW - it works okay with ordinary flour if you want to try it. the biggest
and most obvious difference is that the fresh pasta needs to boil in PLENTY
of water otherwise it sticks - read PLENTY as being MUCH that normal
pasta!!!!!

cheers,

k.

> -----Original Message-----
> From:	Christina Nevin [SMTP:cnevin at caci.co.uk]
> Sent:	Thursday, April 29, 1999 1:59 PM
> To:	'SCA Cook'
> 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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