Semolina flour salt water and yesterdays Mashed Potatoes.
make into a dough ball then roll flat, cut into strips and put though pasta rollers. I then curl it into rolls cut 1 inch pieces and finger roll it into pasta.
Home Made Cavitelli.
Semolina flour is the key for good pizza dough as well
don't use semolina. They have masters at stretching and pulling noodles, but it sounds a lot different than what these women are doing.
The Asian way is to pull the dough in strands, beat it on the table, pull it some more, beat it on the table and continue that process over and over again until you have noodles.
make into a dough ball then roll flat, cut into strips and put though pasta rollers. I then curl it into rolls cut 1 inch pieces and finger roll it into pasta.
Home Made Cavitelli.
https://www.youtube.com/watch?v=euaEvOdk2S
This method also exists for chinese noodles if you look up how that's made.
Case of "It doesn't exist less some european or Merica does it"
https://www.youtube.com/watch?v=euaEvOdk2S
This method also exists for chinese noodles if you look up how that's made.
Case of "It doesn't exist less some european or Merica does it"
That link doesn't work. Regardless, whatever they're making in China would be a noodle, not a semolina based pasta.
The Asian way is to pull the dough in strands, beat it on the table, pull it some more, beat it on the table and continue that process over and over again until you have noodles.
Sure, just remove 1 ingredient and you're there. Here you go:
Pasta la vista, baby.