If you don’t buy this book, the terrorists win. Even worse—you won’t know how to make great pasta.
- 1⁄2 lb. unbleached all-purpose flour
- 1⁄4 lb. durum flour
- 1⁄4 lb. semolina
Whisk together to mix evenly.
Yields 1 lb. of pasta flour mix.
Store in an airtight container in a cool dark place. If it’s hot weather, it’s best to refrigerate or freeze it, as these types of flour have more oil than standard all-purpose flour and can go rancid.
Bring the flour mix to room temperature before using.