SC - Cressee webbed

[david friedman]

At 7:34 PM -0400 7/10/00, Ron Rispoli wrote:
>I havve been wonder why I haven't seen any mention of using semolina flour
>for the yellow pasta dough.  Isn't Semolina period?  It would certainly give
>the two doughs more contrast.


Semolina is common in the Islamic recipes. Off hand, I don't remember 
references to it in the English/French 13th-15th c. corpus, which is 
where this is from. Perhaps someone else does.

David/Cariadoc
http://www.daviddfriedman.com/