[Sca-cooks] gnoochi italian feast

[Decker, Terry D.]

Coarse semolina is a flour (or, more properly, a meal).  What you are
looking for is a #2 milling, which is about the granularity of cornmeal.  I
use Antoine's Pasta Flour (because it is readily available), which is a
coarse milled semolina flour.

Bear

> I went looking for semolina gnocchi recipes, and they seem to call
> for COARSE semolina, not flour.  Perhaps that makes a difference.
> http://www.deliaonline.com/recipes/r_0000001417.asp
> 
> Ranvaig