"Andy" <q> wrote in message ...
> "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


I've noticed in markets now "pasta flour" which is probably 1/2-1/2
semolina. But I can't say for sure. I have some in my freezer, but haven't
tried it yet.

But THANK YOU for the tumeric suggestion. I'm always looking for another
way to use tumeric. It's so good for you. Not only that, I like the funky
taste.
Dee Dee