"Judith Umbria" > ha scritto nel messaggio
...
>
>
> "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.

Once upon a time I used manitoba flour to make eggs pasta but this one, came
out very soft: I didn't like it!

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.

Yes! very good!

> 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?

I don't know!

> 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.

One should buy eggs of free-range chicken

> I cannot handroll pasta due to a slight handicap, but my roller works fine
> for me.

Yes, also for mine

--
cheers
Pandora