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

[Susan Fox]

>
>
>I obviously intend to make some whole 
>wheat noodles, and will likely play with coloring/flavoring them. Of the two 
>white flours, however, are there any significant diferences in handling, 
>beyond what you've mentioned? I've only made noodles from all-purpose, and 
>that was years ago, so playing with this stuff is going to be an Adventure ;-)
>
>Phlip
>

"Cooking Showdown" this weekend was all about noodle dishes, and they 
mentioned some Yakisoba [fried thin noodles] colored with Turmeric. 
 That sounds appealing to me, and healthy too.

Bon appetit, Selene C.