Make Beautiful Pasta ~ Semolina Dough

My second video features semolina dough, which we can use to make shapes that require structure and a specific texture ~ re: chew. I’ll take you through all the steps, give some tips and background and hopefully help your appreciation and education for food. Finally, I’ll show you how to make cavatelli (use a fork if you don’t have a fancy board). Start the discussion, I'd love to talk about the history (maybe you know a thing or two) or recipes, or just how your day is going! Hope you enjoy, I’m getting better with the production of it but still learning :) Consider these shapes: Cavatelli Capunti Trofie Pici Orecchiette Recipe: 1kg semolina 450g hot water (but anywhere between 44-48% depending on flour, shape & humidity) pinch of salt More to come Subscribe, like & enjoy! Music: "Cavatelli" by Marc Cardarelli Just Us by Bonus Points   / bonuspoints