"Pandora" > wrote in message
...
>
> "Judith Umbria" > ha scritto nel messaggio
> ...
> >
> >
> > "bugbear" > wrote in message
> > ...
> >> Ophelia wrote:
> >> > "bugbear" > wrote in message
> >> > ...
> >> >
> >> >>Pandora wrote:
> >> >>
> >> >>>I have reproduced successfully. But I Am italian
> >> >>
> >> >>Yes. But what about making pasta ;-)
> >> >
> >> >
> > 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....
>
> Semola flour is ok for making "pasta di semola" with water and not with
> eggs.
> BTW I didn't understand what is the problem of Bugbear.
> Cheers
> Pandora

Pandora, when you can't find a flour you like you can at least get a good
Manitoba if you buy semolina. It isn't the same in the US. It's there,
somewhere, but you have to keep trying and trying.
I have made both no egg and egg pasta with semolina in the US. The egg
wrinkles up when cooked and holds slick sauces like creams and mushrooms
quite well.
I like a firmer pasta, a personal choice, so I use grano duro instead of
grano tenero usually.
I am wondering if Bugbear is using loads of rapidly, rolling boiling water
with a handful of salt and taking the pasta out when it floats up?
He hates the texture or consistenza of his homemade pasta.
Another difference is the pale eggs one gets in most of the US. There seems
to be less yolk, too, as well as paler yolks.
I cannot handroll pasta due to a slight handicap, but my roller works fine
for me.