Homemade Pasta and Bean Sprouts
Well, I tried my hand at homemade pasta, and learned 2 very important things. First off, you don’t HAVE to use Semolina, despite what I’ve always been told and the many articles I’ve read on this subject. When it came to actually printing out recipes, almost all of the recipes called for plain all purpose flour. The recipe I decided to use called for 2 1/2 cups of semolina. I used 1 cup of all purpose flour and 1 1/2 cups of semolina. The resulting pasta was dense and not light, like I wanted. The second issue was hand-rolling out the dough. It was way more than my poor arthritic hands could take. I rolled out a quarter of the dough and my daughter had to do the remainder for me. Without the use of a pasta roller, we just weren’t able to get the dough thin enough for a product with a medium or light bite. Although smooth, it was quite heavy and thick. I think, in the future, I’ll use less semolina to my all purpose flour, probably much less, maybe just 1/2 cup per recipe. I still have ...