Homemade tagliatelle UPDATE

[annaraven]

Made homemade tagliatelle today. YUMMMM. The ingredients are:

100 grams of semolina flour per person
1 egg per person


Yeah. That's it. You make a "volcano" with the flour, put the eggs in the center, mix everything up together, knead it briefly, rest it a half hour, then follow the directions on the pasta machine to roll it out and cut it.

And when it's with your own fresh backyard eggs - OMG it was SO good!

So anyone know where to get a good price on semolina flour? The best I've found was about 2.40 a pound, at Safeway. (Bob's Red Mill in 24oz bags for 3.49.) Anyone know where to find it bulk somewhere?

UPDATE: Sprouts Farmers Market in Sunnyvale sells bulk semolina flour at 99cents a pound.

 

[justbugged]

I buy the Bob's Red Mill too. I don't know if there is a better option. Do you have Winco food stores in your area? They carry a lot of bulk foods.

 

[annaraven]

Quote:
Never heard of Winco. I'm gonna check out Trader Joes and Sprouts tomorrow, and maybe Costco on Monday. Just hoping to find somewhere that does decent prices on it.

 

[bigmike&nan]

Sounds good - just got and have used my new KitchenAid roller and cutter set this past week and LOVE IT !!!
Got the wife to find me some seomlina flour - best we could do out here in Jersey so far is Foodtown, 2 pounds for $5.00. It sure makes great pasta and well it's worth it. You buy fresh pasta it's like $4.00 a pound or more and a two pound bag of semolina will make at least 2-3 pounds of finished product here. So very good...

 

[abqferreira]

I have a friend who has been making fresh pasta and she had told me it's a great way to use tons of eggs. I was reminded of this by your post and just went and bought a pasta maker off Amazon. They do sell Bob's Semolina flour on Amazon as well- don't know how it compares to buying it locally. I'm also seeing recipes for pasta dough online that call for white flour- are they interchangeable?

 

[bigmike&nan]

Quote:
Semolina: whole duram wheat flour - much more robust and waaaay less refined than regular (or labeled ALL PURPOSE FLOUR). Remember All Purpose flour is half cake flour/half bread flour. If you were going to use non-semolina I would go with Bread Flour as it is a harder, less refined flour, it has more gluten and you'll get the snap (or as the italians say el dente - or "to the tooth") resistance you expect good fresh pasta to have.

 

[annaraven]

Definitely use bread flour if you can't find durum/semolina flour. You can use all-purpose, but bread flour would be better.

 

[abqferreira]

bigmike&nan :

Quote:
Semolina: whole duram wheat flour - much more robust and waaaay less refined than regular (or labeled ALL PURPOSE FLOUR). Remember All Purpose flour is half cake flour/half bread flour. If you were going to use non-semolina I would go with Bread Flour as it is a harder, less refined flour, it has more gluten and you'll get the snap (or as the italians say el dente - or "to the tooth") resistance you expect good fresh pasta to have.

Thanks for the info- this is definitely helpful!​