Slightly confused here....
Made pasta yesterday, I used 50% fine semolina and 50% pasta flour which came from a well known supermarket where every little helps. The pasta flour was classed as 100% durum wheat, but was more finely ground than the semolina.
The pasta turned out fine.
On holiday in Italy I had a pasta making lesson from the chef in the hotel (how's that for service ) He used 50% semolina and 50% white flour, which he said was "hard" but we were also talking about the semolina at the time and his English was very good, but you know how easy it is to get confused (well I do) I was unable to find a label on the sack of white flour to ascertain it's gluten content. Having read a few things, 00 flour is recommended as the other 50%, but according to this website it's not what I thought it was:-
http://www.waitrose.com/food/cookingand ... e=0&id=146
I think this entry is wrong and 00 flour is more a soft flour. Other flour websites agree, but they are not consistent.
Basically if I use 50% semolina, can I use 50% white flour and does it need to be soft or hard, or doesn't it matter that much? I know about the liquid absorption difference between soft and hard flours.
Putting white flour in it makes the mixture quite a piece cheaper, as 500g packs of both semolina and the pasta flour are over £1 each, which is at least 3 times the price of a standard bag of white flour. Or should I just not be so stingy.........
Many thanks in advance.........
Countrybumpkin