In article >,
"Giusi" > wrote:

> In the typical Italian kitchen it is merely 100 g of 00 soft wheat flour,

Judith, is soft wheat flour the same as America's all-purpose flour or
is it cake flour? Or is it just *not* semolina?

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com; I Think I've Seen it All, 2/24/2008