Pasta flour question: semolina vs 00
by Marty
(Durham, NC, USA)
I have made pasta with eggs using 00 flour, which works well with my past roller and cutters.
And also I've made pasta with an extruder with semolina, without eggs, and this worked.
Still, I'm fuzzy on what types of pasta work best with which type of dough. I tried orecchiette by hand with a 00 egg dough, and found it to be too rubbery to easily roll the shape with a knife.
I'm planning on trying garganelli next - what type of dough would work best with that?
Thanks!