Well, I got my KitchenAid Pasta Rollers in my stocking, so I'll be tackling fresh pasta for my first time this weekend. Doesn't look too hard, but I am confused in one area. Flour.
Mario says unbleached all-purpose flour. I've seen recipes with all semolina flour. Still others suggest 100% "hard wheat" flour.
What gives? It must be important. What do you all use? Does each different type of flour give a different texture? Should I use a combination? Or do different pasta shapes require different flours for strength, etc.?
Any hints/tips welcome.
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