| 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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