Fresh Semolina Pasta (Orichette, etc.): Dry Before Cooking?
Hello!
For semolina & water-based pasta doughs for shapes like orichette and cavatelli, can I cook immediately after making? Should I dry it out for 30mins or so first? Should I dry it out longer, like 5-6 days?
I have heard that with this type of dough (compared to egg dough), it Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
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John, New Englander turned Cali dude