I don’t think I care about shape, as long as it’s made from durum wheat. Now, we have a lot of pasta here that’s made from regular baking flour, it’s still very common in EE countries, and it’s damn cheap. You must boil it for 40 seconds and not a second more, or it instantly clumps all together and turns into a wallpaper glue.
I don’t think I care about shape, as long as it’s made from durum wheat. Now, we have a lot of pasta here that’s made from regular baking flour, it’s still very common in EE countries, and it’s damn cheap. You must boil it for 40 seconds and not a second more, or it instantly clumps all together and turns into a wallpaper glue.
Oh that is NASTY.
My SO made gnocchi with whole wheat flour once and it was so very wrong.