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Episode 8 of my series testing some different flour out for ya… this time we’re making long flat pasta with Fine Semolina which is usually used for formed or extruded pasta 👩‍🍳 Fine Semolina flour aka Semola Rimacinata is an extra fine Semolina flour & is the best flour to use when making extruded or hand formed pasta like Cavatelli or orecchiette - it produces a bouncier pasta that is super high in protein & does not need egg added - usually water is used in place of the egg when making semol
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