The Pasta Journey continues

I read that using semolina flour will give the pasta some bite. Mmmm, maybe too much for me. More likely, I need to refine my technique more.

#2

2nd attempt with semolina flour.

The texture is very grainy.


Cooked with roast duck fat. Good flavour but heavy. And pasta was thick too!

3rd attempt with a mix of semolina and all purpose (AP) flour. Trying to make the texture smoother.

Spreading out the strands to try to prevent clumping.


The pasta texture is still tough and thick.

#4
And the journey continues ...
This pasta 'sauce' is great. I read somewhere to use butter, garlic, black cracked pepper and cheese with the boiled pasta water. I used plain black pepper but I had some great Parmigiano Reggiano cheese. So, the sauce was creamy but not overly rich. Delicious.

4th attempt with less semolina.

Better texture but still not silky.

#5
Did some googling. Aha! Supposed to roll out the pasta sheet and let it dry up a while before cutting. No wonder I had so much trouble with handling sticky strands.
Note: The cheese 'sauce' needs butter. Olive oil doesn't work so well.

5th - I am eating a lot of pasta. Back to just AP flour.

Trying to cut slimmer strands.

Almost there ... but room for lots of improvement yet.

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