There's a restaurant called Vapiano's which makes their own pasta, and all they use is semolina flour and water. Their pasta just melts in your mouth. Mine does not. They're probably using a different type of semolina flour, but I don't know what it is!! Maybe Bob's Red Mill just isn't cutting it for me?
Let me know what you have tried and if anyone on the Forum has mastered it.
My pasta is good, just not out-of-this-world good.
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