I'm trying to better understand the reasoning explaining the differences between the various fresh pasta recipes without eggs, when making fresh pasta for Italian recipes.
Some call for only semolina flour, while others call for a mix. What are the differences and reasons for preferring one or the other? All I have found so far to answer this question is that the addition of another flour may make the dough easier to work with.
How does the flavor compare with one flour or a mixture? I have not tried a 100% semolina dough yet -- previously I have followed a recipe for a mixture.
[link] [comments]
from A place to become a better cook and share your culinary knowledge https://ift.tt/2WUVyro
Comments
Post a Comment