"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".
>
> Not good!
>
> I have had this same result with 3 types of flour.
> (bread, type '0' and type '00')
>
> BugBear


I saw on a cable show called Avventura a lady making pasta at home in Italy.
She said she didn't like using a machine because the smooth rollers made the
pasta smooth and she used a wooden roller on a wooden board to overcome
this.

Said with the unevenness of the wood, it left the pasta rough so it would
pick up sauce better.

Actually, she said it in Italian and the guy translated it, otherwise I
wouldn't have known what she said.

FWIW.

Hoges in WA