PrintPasta making (help!)
I'm (hopefully) going to attempt to make pasta tonight. The recipe I have calls for one pound of semolina flour and ~ one cup of water. Would it really matter if I used regular all-purpose flour? I can't seem to find 00 Tipo or semolina flour anywhere!
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3 Comments:
I wouldn't use all-purpose in a recipe that calls for semolina. Instead, I recommend finding a recipe that calls for AP. The French Laundry pasta recipe does, as I recall. If I had it handy, I'd post it, but the notebook with that recipe is still in storage. If I recall correctly, it's something like a pound of AP, six egg yolks, and a couple of tablespoons of olive oil. I would suggest finding the book, though.
thepictsie at 3:21PM on 07/09/07
If you have some older cookbooks hanging around, you might check those. An old standard like Better Homes & Gardens will probably give you a recipe for pasta that just uses flour, eggs and water. Semolina has a way different texture than finely milled flour, and your results will be off. (It's probably just as well you don't have a package of semolina sitting around - it goes bad (rancid) quickly in hot weather.) The best places to find it are an upscale grocery store, or an Italian deli.
Livingtoeat at 5:50PM on 07/09/07
Indian grocery stores also carry semolina.
charm city cupcake at 6:22PM on 07/09/07