Semolina pasta
Semolina pasta
Most of pasta recipe online are flour pasta while the most commonly sold pasta are of semolina.
I have tried to make pasta out of different size of semolina and hot water but this taste more like gnocchi. Probably because of the thick shape. I'll try again using my pasta machine to make thin ones.
What about you ? Do you make pasta dough ?
Out of flour, semolina or a mix of them ?
Which form likes you the best ?
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I use a 50:50 Durum-wheat mixture which works great. The reason for using Semolina or Durum is that the pasta doesn't overcook so fast. You can also make 100% wheat pasta, that's perfectly tasty but you gotta keep a better eye in not overcooking it. That's all.
50:50 makes my life easier and tastes damn good, in my opinion.