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

[Christiane]

>>
>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
>
Oooh, good point. It seems to be more of a meal. Hmmm, which I guess it was being sold as thickening agent and for making gruelsof some sort.

Would running this meal through a food processor produce a fine enough flour?

Gianotta