[Sca-cooks] Semolina, was Pure Gunthar

[a5foil]

Stefan scripsit:

> didn't have semolina flour (isn't it used in pasta making? Doesn't
> anyone make their own pasta anymore?), so I tried all purpose flour.

Yes, people still make their own pasta, at least I do on occasion. But
semolina doesn't work as well as all-purpose for home pasta making. At my
local grocery they put it in the natural food section.

Semolina is more coarsely ground than regular flour, and it also has a
higher gluten content. You might have better luck with bread flour as a
substitute.

Is the Khabisa with Pomegranate a modern dish or a medieval one? If it's a
medieval one, you might actually need cracked wheat instead of semolina
flour. I don't know about other languages, but the Catalan 'semola' actually
means cracked wheat.

Cynara