making fresh pasta, North Itialian style?
"Dee Randall" > wrote
>
> "bugbear" > wrote in
message
> ...
>> Judith go wrote:
>>> "bugbear" > wrote in
message
>>>
>>> Try buying semolina pasta flour and following the recipes
on the
>>> packet. From there you can experiment to get where you
wish to be.
>>> I made pasta at home for years before moving to Italy.
>>> You don't really say what your malfunction is....
>>
>> Because I don't know :-(
>>
>> The only constant is the texture of my result;
>> the pasta is dense, and the surface very smooth.
>>
>> In the mouth it has a texture I would describe
>> as "slimy leather".
>>
> Funny, this is the apt description of how most restaurant
home-made
> raviolis I've tasted in New Haven, CT: smooth surface,
dense, slimy
> leather -- but good.
> Dee Dee
I make my homemade pasta (and a FUN mess) with semolina flour.
I usually add tumeric to golden up on the color appeal.
Andy
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