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One of the most common questions we receive is what type of flour should be used for making extruded fresh pasta. In addition to explaining why coarse Semolina flour (durum wheat) is recommend, Emilio makes formulation suggestions of liquids to solids that provides a great recipe for making extruded pasta shapes such as rigatoni, fusilli, spaghetti, and casarecce.
Visit pastabiz.com to find more information on these equipment.
Visit emiliomiti.com to learn more about pasta and recipes.