[Sca-cooks] good herbs

[ranvaig at columbus.rr.com]

>
>Do not under any circumstances use durum semolina to make lasagna, that really is what you need to make dried pasta, fresh pasta is (in Italy even today) almost always made with standard AP flour,

I'm curious about this.  I'm ignorant and have made fresh pasta from semolina and it turned out fine.  I know it isn't necessary, but why do you say not to use it?

Ranvaig