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

[Craig Jones]

I've used semolina flour for making fresh pasta.  I usually use an egg pasta 
recipe (usually the one in the back of Marco Pierre White's White Heat) and 
substitute up to 50% of the flour with fine semolina. It gives a rough feeling 
to pasta thats great for soaking up sauces... I'd cut the sheets into fettucine 
or Tagliatelle rather than fine strands as the semolina makes for a weaker 
pasta strand.

I often use semolina on the bench when making pasta with 100% normal flour as I 
find it better at stopping with pasta being sticky...

Does that help?

Drakey - back from the docs with concussion and a heavy head cold...

> I've used semolina flour with white and/or wheat to make bread 
> successsfully.  I'e never tried it alone, though.
> 
> Regards,
> Brekke
> 
> 
> ----- Original Message ----- 
> From: "Christiane" <christianetrue at earthlink.net>
> To: <sca-cooks at ansteorra.org>
> Sent: Monday, March 27, 2006 9:56 AM
> Subject: [Sca-cooks] Pasta making and baking with semolina flour
> 
> 
> > 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?
> >
> > The same thing goes with pasta making. Any advice would be appreciated! I 
> > want to make my husband some ravioli!
> >
> > Gianotta
> >
> >
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> > 
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