Unfortunately, I've never tasted pasta in Italy so I cannot make a
comparison with my home made pasta. However, I've used both semolina and
regular flour (US flour - I use Canadian flour for bread making) and have
had success with both. I don't have the slimy leather texture, which I
would think was a good thing (perhaps I need to visit New Haven, CT ;o).
When I make pasta I use only one type of flour. I've always understood
pasta to be made with semolina until I recently read the Cook's Illustrated
book on pasta and tried the flour type (his semolina pasta has a combination
of both flours). I prefer the semolina but it's a close call. Perhaps if
you elaborate, the recipe you use, how long do you knead, do you let it sit
etc..? As for the appliance, I use the KitchenAid pasta attachments. It's
great having both hands free to manipulate the sheets.

Carole



"bugbear" > wrote in message
...
> A while ago (hell - it's a year) I posted a question
> about pasta making.
>
> I'm still failing.
>
> Has anyone been to Northern Italy (e.g. Florence,
> but I imagine Tuscany in general) enjoyed the local
> soft-textured pasta, then returned to dear old
> Blighty, and
>
> *successfully reproduced the pasta at home* ?
>
> I have one of these:
>
http://www.sharpknives.com/gourmets_...ta_machine.htm
> Which should help with part of the processs.
>
> Yours in hungry anticipation...
>
> BugBear