[Sca-cooks] good herbs

ranvaig at columbus.rr.com ranvaig at columbus.rr.com
Mon Sep 24 19:24:21 PDT 2007

Yes, soft flour for pasta is period.  Yes, soft flour is what they use in Italy for fresh pasta now.   Saying that you don't NEED semolina is not the same as saying "Do not under any circumstances use durum semolina to make lasagna".

If you happened to have the semolina and wanted to use it, is there any reason not to? My (limited) experience was that it worked fine.


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