| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 1 | Servings | ||
INGREDIENTS
| 2 | c | Semolina flour |
| 2 | c | All-purpose flour |
| 1 | c | Tepid water, up to 1 1/4 C |
INSTRUCTIONS
Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen. Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic. Cover and let stand for 10 minutes at room temperature. Yield: 4 servings Recipe by: Molto Mario MB1D25 Posted to MC-Recipe Digest V1 #624 by Sue <suechef@sover.net> on May 29, 1997
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