Ordering Semolina flour online

[juniorballoon]

I normally use Bobs Redmill Semolina for pasta. Very happy with it, but of late I'm not seeing it in stores. Went to do some searching for an online source and their are lots of different semolina flours. What do you use and where do you order it?

Thanks,
jb

[foreplease]

I have used Bob’s Red Mill too. For the last couple years I have used Caputo Semola Rimacinata and like it better. I get it on Amazon
https://www.amazon.com/gp/product/B01N3XO2Q9/?tag=pmak-20

[Timpanogos Slim]

I normally use Bobs Redmill Semolina for pasta. Very happy with it, but of late I'm not seeing it in stores. Went to do some searching for an online source and their are lots of different semolina flours. What do you use and where do you order it?

Thanks,
jb

Winco sells bob's red mill semolina in their bulk bins - I see there's one in Everett?

[Pizza_Not_War]

Organic whole grain semolina @ Azure standard. Much finer than Bob's.

[juniorballoon]

Thanks for the suggestions. Found some at Whole Foods today. Think I'll make a lasagna tomorrow.

[Bill/SFNM]

Thanks for the suggestions. Found some at Whole Foods today. Think I'll make a lasagna tomorrow.

I love making lasagna with freshly-extruded semolina dough sheets. I do not boil the fresh sheets. I just build the lasagna with the fresh sheets and let the liquids from the baking process cook them.

[juniorballoon]

I love making lasagna with freshly-extruded semolina dough sheets. I do not boil the fresh sheets. I just build the lasagna with the fresh sheets and let the liquids from the baking process cook them.

Making lasagna is one of my favorite things to cook. Working on the bolognese this morning. I actual prefer cooking things that take time and effort. I guess I like to play with my food.

I have tried it both ways, cook and no cook. With the no cook, the pasta disintegrated a bit after it sat in the fridge over night. I've never heard that from anyone else, so maybe it was just me and possibly just that time, but ever since I precook.

I use the 6 inch KA attachment for pasta, and I sometimes have trouble getting a sheet to go in straight and I end up with a piece that is spear shaped. It all gets used, but I prefer to have nice 6 inch wide sheets to work with. I see cooking shows, like Top Chef, where someone is running and 6 foot sheet through the machine and it never goes sideways. I rarely do more than a 2 foot sheet as longer ones are too hard to handle. Are there any tips or tricks to avoid the spear? I've been making pasta for years, and while I have gotten better, I really can't imagine doing a 6 foot piece.

[Bill/SFNM]

I have tried it both ways, cook and no cook. With the no cook, the pasta disintegrated a bit after it sat in the fridge over night. I've never heard that from anyone else, so maybe it was just me and possibly just that time, but ever since I precook.

I have the opposite experience. My no-cook pasta sheets retain a wonderful structure, even after the baked lasagna has been frozen, thawed, and reheated. Maybe because I am extruding the semolina dough under pressure and you are rolling them through a sheeter?

[juniorballoon]

I have the opposite experience. My no-cook pasta sheets retain a wonderful structure, even after the baked lasagna has been frozen, thawed, and reheated. Maybe because I am extruding the semolina dough under pressure and you are rolling them through a sheeter?

I'd never heard of extruding sheets.



Maybe that's it.

[Bill/SFNM]

In this extruded pasta thread, I included a video of me extruding semolina pasta sheets. I used them to make ravioli (major fail - ravioli want a delicate, egg-rich, rolled sheet), but you can see what it it looks like.

https://www.pizzamaking.com/forum/index.php?topic=72665.msg696892#msg696892

[juniorballoon]

In this extruded pasta thread, I included a video of me extruding semolina pasta sheets. I used them to make ravioli (major fail - ravioli want a delicate, egg-rich, rolled sheet), but you can see what it it looks like.

https://www.pizzamaking.com/forum/index.php?topic=72665.msg696892#msg696892

For your no-cook extruded lasagna sheets, are you not using egg? Are you extruding and then using fresh pasta or are you drying it before hand? I am making egg pasta. Might be another reason the no-cook doesn't work for me.

Those questions may be answered in the thread you posted, I'll read it later as I have to go watch football.

[foreplease]

I use the 6 inch KA attachment for pasta, and I sometimes have trouble getting a sheet to go in straight and I end up with a piece that is spear shaped. It all gets used, but I prefer to have nice 6 inch wide sheets to work with. I see cooking shows, like Top Chef, where someone is running and 6 foot sheet through the machine and it never goes sideways. I rarely do more than a 2 foot sheet as longer ones are too hard to handle. Are there any tips or tricks to avoid the spear? I've been making pasta for years, and while I have gotten better, I really can't imagine doing a 6 foot piece.

Once you get it, it just kind of clicks and you’ll never (or rarely) have trouble again. The green sheets were made with spinach, which are a little harder to handle. The last photo is my 7 year old granddaughter who got it within the timespan of making one batch this summer. All are a 50-50 mixture of semolina and Caputo 00 Red. You can make a great lasagna with 2’ sheets though.

[Bill/SFNM]

For your no-cook extruded lasagna sheets, are you not using egg? Are you extruding and then using fresh pasta or are you drying it before hand? I am making egg pasta. Might be another reason the no-cook doesn't work for me.

Those questions may be answered in the thread you posted, I'll read it later as I have to go watch football.

My extruded lasagna sheets are semolina flour and water. They go immediately into the lasagna. Drying of this kind of pasta in a home setting is a world of pain (see Alex). I have no need to dry and store it since I make it on the day of for all my pasta meals

[juniorballoon]

I've been making pasta for 15 years, and I no longer have the mental agility of a 7 year old, so it's unlikely to click. Actually it doesn't happen often. yesterday I ran 8, 2 foot sheets and none went totally spear shaped, but two tried.

What is the filling in the long spinach pasta?

[foreplease]

It’s Gruyere and either thinly sliced ham or prosciutto - I don’t recall which one I used this time. Sauce is a mornay, made with Gruyere too.


I shouldn’t have posted the 7 yr old thing. It was meant to be encouraging, not to mock you. Your lasagna looks delicious!

[juniorballoon]

It’s Gruyere and either thinly sliced ham or prosciutto - I don’t recall which one I used this time. Sauce is a mornay, made with Gruyere too.


I shouldn’t have posted the 7 yr old thing. It was meant to be encouraging, not to mock you. Your lasagna looks delicious!

No offense taken, I love it when kids get involved in cooking. She looks like she's having fun.