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Old 01-05-2009, 01:39 AM   #11
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Seven,
quick question for you. When you are using the all purpose flour (or any type that is finely ground) do you sift it first?

I noticed the semolina is a much coarser grind (bobs brand) than the all purpose flour I used (same kind that i make cookies with) and was much easier to knead. I thought that maybe it was because it was packed into the measuring cup and I had'nt sifted it or something.
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Old 01-05-2009, 11:33 AM   #12
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Quote:
Originally Posted by Mraughh View Post
Seven,
quick question for you. When you are using the all purpose flour (or any type that is finely ground) do you sift it first?

I noticed the semolina is a much coarser grind (bobs brand) than the all purpose flour I used (same kind that i make cookies with) and was much easier to knead. I thought that maybe it was because it was packed into the measuring cup and I had'nt sifted it or something.
I do not sift it, but if you live in a very humid climate you could if it looks somewhat clumpy.

semolina flour, by nature, will be coarser, but there are several different grind sizes (not necessarily stated on the package) across the board. try different ones to find out what you like.
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Old 01-05-2009, 11:41 AM   #13
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I'm not really a fan of semolina. It's a little harder to work with and I'm not fond of the flavor.

My basic dough is 3/4 cup white flour, 1 egg, pinch of salt and about 1/2 -1 tablespoon of olive oil (depending on humidity, etc). Once the dough is made wrap it in plastic wrap and place in the fridge for at least 25 minutes.

Here's the recipe for cavatelli dough: 2 cups all purpose flour, 8 oz ricotta cheese and 2 eggs
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Old 01-13-2009, 05:13 AM   #14
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Yesterday I made fresh pasta for the very first time. I felt some trepidation, having been warned by a friend who's married to an Italian gourmand that all her pasta-making efforts have been disastrous and that I'm better off buying fresh pasta.

Well, my attempt was a success! I experimented with two small batches:

First batch: I used pure Italian flour tippo 00
Second batch: I used 4:1 ratio of tippo 00 to semolina

There was negligible difference in the taste and texture of both batches. They both tasted soft with a very slight firmness. Today I'm going to attempt a 50-50 proportion of tippo 00 and semolina to produce fresh pasta with more bite.

I'll report on this later. Meantime, I just want to say that kneading and making your own pasta feels very good, especially when it turns out great.
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Old 01-13-2009, 08:08 AM   #15
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Many years ago, when I was going through my pasta making phase, I found that the best thing to use to get your pasta colored, and add the flavor, was baby food. Get the smallest jar of spinach for green, carrots for orange. Once you have the feel of how the dough should come out, then you can start adding the baby food. If you are trying to make Angel Hair or other thin pastas, chopped spinach will not work. When you get the rollers down to the thinnest level, before cutting, the spinach will get caught and your pasta will tear. I have also found this to be the case when I would add Italian Seasoning to the mix. I have both a manual roller type, and the electric extruder (easy to use, pain to clean). Never got one for my KA because I do not use the others often enough. Years ago when I was making pasta, it was pretty hard to find fresh pasta in grocery stores. Now it is everywhere. It does not taste the same as homemade though.
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Old 01-17-2009, 08:44 AM   #16
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As promised, I'm reporting back on my 50-50 flour to semolina proportion experiment. Honestly, there wasn't much difference between this and the 4:1 proportion. Going forward, I'll probably use the 50-50 ratio unless I'm making ravioli for which I'll use 100% tippo 00 flour.
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