Roll the pasta dough through a pasta machine, dusting it with semolina flour, until you get to number 5 on the thickness. Line a tray with baking paper or a dusting of the semolina flour.
In the US semolina is often labelled as semolina flour and tends to be coarse ground type. We would suggest buying the type that is easiest to find and most cost effective for you. Leftover semolina ...
salt, plus more for pasta water, large elbow macaroni, butter, all-purpose flour, milk, heavy cream, freshly ground black pepper, white Cheddar, shredded, Romano ...
It's no secret that Italian and Italian-American dishes lean heavy on all things gluten. After all, the cuisine is anchored by gluten's heavy-hitters: pasta, bread, and pizza. In the United States ...