Important Notice: Our web hosting provider recently started charging us for additional visits, which was unexpected. In response, we're seeking donations. Depending on the situation, we may explore different monetization options for our Community and Expert Contributors. It's crucial to provide more returns for their expertise and offer more Expert Validated Answers or AI Validated Answers. Learn more about our hosting issue here.

Is it better to use all purpose flour, rather than semolina, for fresh pasta made at home?

April 26, 2017flour fresh Home pasta purpose semolina

0

Posted

Is it better to use all purpose flour, rather than semolina, for fresh pasta made at home?

1 Answer

0

Posted

Alan S., Nijmegen, The Netherlands You are right, if you are looking for a very tender soft noodle, then make the fresh dough with all purpose unbleached flour. If, however, you want something sturdier, then use half allpurpose and half semolina or hard durumwheat flour.