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

Semolina flour is all you knead… Join the pasta club :) Follow @buonapastaclub for pasta making for beginners 💛 A lot of people don’t realize this but the dried pasta you buy at the supermarket does not have eggs 👉 Most pasta you find is made with just Semolina [durum wheat flour] and water Semolina pasta is usually extruded with a machine or hand formed using textured tools like a gnocchi board, or just a flat surface or fork while Egg Pasta is usually rolled out and cut, shaped or filled 🥟