The weekend before last I had the opportunity to take three Master Chef classes at the Foodservice Educators Network International (FENI). It was a heady experience to be around so many people who were at least as enthusiastic about food and cooking as I am, if not more.
One of the classes I took was Regional Italian Pasta Techniques. I was excited to be taking this class because, as I may have mentioned here once or twice, I have been itching to make pasta, so much so that I finally gave in to my impulses and bought a bag of semolina flour.
Only to hear in the master class that semolina flour is used mainly for the dried pastas that come out of Southern Italy, and that you want to use all-purpose flour for fresh pasta.
Bummer. Should have waited. Now what do I do with the semolina flour I just bought?
I thought it might be nice to try in my usual pizza dough recipe. I used my usual cup of white whole wheat flour, but only used 1-1/4 cups of bread flour, and then I added 1/4 cup of the semolina flour.
It wasn't much, but I could clearly discern a difference. The dough was stronger, with a little more chew to the texture. I like it. A lot.
Next time I'm thinking of using 1/2 cup of semolina. I'll keep you posted.