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Thanks. I need a little clarification here. What is the reasoning for using semolina in spaghetti..linguine..macaroni and not in the pasta sheet dough for lasagna and fettucine ? Is it a matter of preference? What would be the difference in taste?
I can make a mean pizza, but it took me a while to learn how. Maybe I should rephrase that - I can make a mean pizza, but it took me a while to find the right teacher . For a long time I didn't really know where to look for guidance - I just knew I wanted pizza the way I'd enjoyed it in Rome and Naples. I was smart enough to know early on, if you've got bad dough you are destined to have bad pizza.