"Dee Randall" > wrote

>> I make my homemade pasta (and a FUN mess) with semolina flour.
>>
>> I usually add tumeric to golden up on the color appeal.
>>
>> Andy
>
>
> I've noticed in markets now "pasta flour" which is probably 1/2-1/2
> semolina. But I can't say for sure. I have some in my freezer, but
> haven't tried it yet.
>
> But THANK YOU for the tumeric suggestion. I'm always looking for
> another way to use tumeric. It's so good for you. Not only that, I
> like the funky taste.
> Dee Dee

It's GOOD for you??? I had nary a clue.

The amount I add, usually two teaspoons to a 3 cup semolina batch,
doesn't really figure into the flavor, well after adding marinara sauce
and parmesan cheese, anyways.

It's not worth it if you combine the s'ghetti with marinara and paremsan
prior to serving.

Andy