Great Article and great replies. Bookmarking.
List including ingredients:
1). The Pasta Maker, finally. I have always been successful at creating pasta like gnocchi by hand. However, I have never been successful at rolling out pasta dough when it needs to be thin. Problem solved.
2). Semolina Flour. The flavor. The bite. The ease of use…
1). The Pasta Maker, finally. I have always been successful at creating pasta like gnocchi by hand. However, I have never been successful at rolling out pasta dough when it needs to be thin. Problem solved.
2). Semolina Flour. The flavor. The bite. The ease of use for hand shaped and specialty pastas. Yes, Semolina has changed mine and my husband's life.....I know it's heresy, but I was "forced" to use Semolina for Pierogi, for lack of AP. Sorry, but it took that Pierogi to the next level.
3). 00 Flour. Easier to work with. Better texture and crunch with all things crust and bread. I tried it to dredge chik breasts for pan sautee. The crunch was as close to fried chicken as could be without all the fat. Who knew?
Great Article and great replies. Bookmarking.
List including ingredients:
1). The Pasta Maker, finally. I have always been successful at creating pasta like gnocchi by hand. However, I have never been successful at rolling out pasta dough when it needs to be thin. Problem solved.
2). Semolina Flour. The flavor. The bite. The ease of use for hand shaped and specialty pastas. Yes, Semolina has changed mine and my husband's life.....I know it's heresy, but I was "forced" to use Semolina for Pierogi, for lack of AP. Sorry, but it took that Pierogi to the next level.
3). 00 Flour. Easier to work with. Better texture and crunch with all things crust and bread. I tried it to dredge chik breasts for pan sautee. The crunch was as close to fried chicken as could be without all the fat. Who knew?