[Sca-cooks] Pasta making and baking with semolina flour

[Margaret N]

Christiane wrote:

>I have a question for the bakers on this list. I have a couple of pounds of semolina flour acquired from the local Indo-Pak store. My thought was to try and use it to bake some Southern Italian-Sicilian-style breads. Can this type of semolina flour be used for this purpose?
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>The same thing goes with pasta making. Any advice would be appreciated! I want to make my husband some ravioli!
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>Gianotta
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Well, I know that semolina flour is used in pasta-making all the time - 
how fine a grinf of flour? Is it actual "flour" or is it closer to, say, 
a meal?

Margaret Northwode