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Thursday
19Mar2009

Fine Cooking Thursdays: Which flour is best for pasta?

DateThursday, March 19, 2009 at 8:53AM
It is Thursday, which means a new article for Fine Cooking dot Com. In this article, we explore whether normal wheat flour or semolina is better for fresh pasta. There some science, some philosophy, and some talk of Iron Chef (the original series).
AuthorBrian J. Geiger | Comment1 Comment |
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Reader Comments (1)

I use half semolina, half AP flour. I like the texture a little semolina gives. Especially if I am making ravioli or other stuffed pastas. And I've made a LOT of pastas! (I write The Italian DIsh).

March 19, 2009 | Unregistered CommenterThe Daily Colander

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