Pasta italiana sense ou

HAPPY WORLD PASTA DAY & FAQ Friday

This weeks question is one that I still get all the time and thought it would be the perfect FAQ for World Pasta Day…

When it comes to pasta dough – it really depends on what type of pasta you’re making to determine which dough is best to use…

So many people don’t realize that the dried box pasta you get from the supermarket does not contain eggs – it’s just fine semola [durum wheat] and water!

Semola pasta is more bouncy & structured and therefore usually extruded through a machine or hand formed using textured tools like a gnocchi board, or a flat surface 🙂

Egg Pasta is more pliable & elastic and therefore typically rolled out and cut, shaped or filled And when made using a fine 00 white flour it produces a much more delicate ribbon like pasta

One serving…
Egg Pasta: 1 Whole Large Egg + 1/2 cup 00 flour
Semola Pasta: 50ml warm water + 1/2 cup Semola Rimacinata flour

Check out my FAQ highlight for all my most common pasta questions answered including tips on making, cooking, & storing your homemade pasta ps you can now find all my FAQs in one place buonapastaclub.com

PS find all my favorite pasta tools & ingredients in my bio – I make commission when you buy from my shop so it’s much appreciated

For the special occasion my Perfect Your Pasta Making Course is half off for the weekend comment KNEAD & I’ll send you my pasta making courses along with my FREE pasta tips guide, my FAQ page & the link to shop all my favorite tools and ingredients
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#pasta #pastalover #foodlover #foodie #pastamaking #homemade #pastarecipe #homemadepasta #asmr #oddlysatisfying