Semolina can bring in sun and flavor to a long, hard winter. Recently I considered panelle Palermintina, Sicilian chickpea fritters. Instead, I made this fabulous semolina dough, inspiration borrowed from my friend Susan's blog. Try it,...
Binge baked all weekend. Even with my notebook open, after starting a levain and stashing it in the fridge, hours later I found myself forgetting which dough it was. But weighing it and checking my spreadsheets, it was clearly a semolina. So I finished the dough, used...
Rimacinata is a term for the finest milled semolina flour (aka durum). Using my new mill, I started out with a pasta grade semolina flour (Bob's Red Mill); 70% semola and the rest wheat. The goal was to create home-made rimacinata. " I left the...
Visiting my local salumeria for sopressata, I found a toy. It's a hand cranked cavatelli maker. Single use,yes, and sometimes uneven, depending if you feed the dough right It's nice to fiddle with this finnicky machine, twirling out noodles in it's...
The last time I made a pane di altamura, I used kamut flour rather than the recipe's preferred ingredient of durum, or semolina rimacinata. And while I'm a big fan of semolina, again I am fond of playing with alternatives, in this case a flour...
