Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Paul Bacino

Paul Bacino

18 hours ago, Tropicalsenior said:

Beautiful pasta. Have you tried any with semolina?   This is my Flour--it creates a softer pasta,  I plan to work up to trying different grinds

39953221582_3181a66c4d_b.jpg

Paul Bacino

Paul Bacino

18 hours ago, Tropicalsenior said:

Beautiful pasta. Have you tried any with semolina?   This is my Flour--it creates a softer pasta,  I plan to work up to trying different grinds

39953221582_3181a66c4d_b.jpg

Paul Bacino

Paul Bacino

18 hours ago, Tropicalsenior said:

Beautiful pasta. Have you tried any with semolina?

39953221582_3181a66c4d_b.jpg

×
×
  • Create New...