Made garganelli for the first time. Used 180 g 00 and 20 g semonlina and rolled it out to #5 on the KitchenAid. Looked great on the board, but got flattened in the pan. Any suggestions? Planning to use a higher mix of semolina and a thicker setting on the roller.
by jdillardwatt4
6 Comments
Wow this looks so cool, well done.
They look neat
How do you like using semilona for flour the countertop and outside of the dough while working? I’ve never done that before.
Gorgeous gargs!
Those are beautiful! They’ll flatten unless they dry out a little. Many use dowels.
Did you have fun? Looks like it was either super calming and stress-relieving or stress-inducing and hectic.
I would really like to know because some types of pasta give me the former and others the latter type of experience, so I make sure to try the calming ones.