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OT...Kinda, But I Have A Pasta Question

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Boxerpapa
Boxerpapa Posts: 989
edited November -1 in EggHead Forum
Not going to use the Egg tonight, rather I'm making pasta. I usually use all Semolena, but it seems to come out a little "grainy". Would it be good to throw in maybe half all-purpose flour and half Semolena?

Thanks for the help. Wife's going to be surprised when there's no BBQ on the table.
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  • BENTE
    BENTE Posts: 8,337
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    i have done that before

    i have actually made it with all all-pourpose flour but i think it was egg noodles so reaqlly not the same

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • BobS
    BobS Posts: 2,485
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    I really cannot relate to the comment about the pasta made with semolina being grainy, but I have made plenty of pasta with regular flour when the semolina was not available and it was fine.

    Regular flour takes less liquid (Egg) than semolina, so you need to adjust he recipe. I do not have an exact ratio, but would think it would be 1/3less.
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  • UnConundrum
    UnConundrum Posts: 536
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    I always go 50/50. Turns out great :)
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  • Little Steven
    Little Steven Posts: 28,817
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    Boxerpapa,

    Are you using a machine? If so then just throw wheat flour on the board every time you run it through. If it dries out use a little egg wash and let it sit for a few minutes. Toss the flour over it before you run it through again.

    Steve

    Steve 

    Caledon, ON

     

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