"bugbear" > wrote in message
...
> Judith go wrote:
>> "bugbear" > wrote in message
>>
>> Try buying semolina pasta flour and following the recipes on the packet.
>> From there you can experiment to get where you wish to be.
>> I made pasta at home for years before moving to Italy.
>> You don't really say what your malfunction is....
>
> Because I don't know :-(
>
> The only constant is the texture of my result;
> the pasta is dense, and the surface very smooth.
>
> In the mouth it has a texture I would describe
> as "slimy leather".
>
Funny, this is the apt description of how most restaurant home-made raviolis
I've tasted in New Haven, CT: smooth surface, dense, slimy leather -- but
good.
Dee Dee