enid (03/09/83)
For those of us in netland who want to make our own pasta at home, there is Robin Hood Pasta Flour. It sells at roughly $2/5lbs. bag at supermarkets. It's a little much but it seems worth it. I haven't yet tried it, the Joy of Cooking cautions first time pasta- makers not to try it when the weather is humid. I gather it may have problems binding properly. Why haven't I tried it? It's been a week since I bought the flour and we've had a week of solid rain or threatening rain. I don't dare. The company has an offer for a hand-cranked pasta maker that's around $30, it looks like the one my parents have and if by chance it is the same one it would be a good machine to have. Has anyone gotten this one yet? Has anyone tried the flour yet? The next dry day I will make pasta. The directions are somewhat humourous: they state that for an electric machine you should ``follow the directions given with the machine'' but use THEIR flour. Ahem. Everybody knows that each company markets its machine so that you'll buy their flour and not someone else's. Good try, Robin. -enid@mitccc
mauney (03/09/83)
References: mitccc.434
As well as Robin Hood brand pasta flour, there is
Antoine's Pasta Flour, available in a 3 pound bag at a
gourmet store in Raleigh, and presumably elsewhere as well.
(Robin Hood products, alas, don't seem to be available here).
I don't remember what I paid for my bag of Antoine's, but it was more
than $2/5# quoted for Robin Hood.
Intrepid pasta chefs might want to check out their nearby Asian food stores
for semolina. The Oriental Store of Raleigh, which appears to be
associated with the Oriental Store of Chicago somehow, buys
semolina in bulk and repackages in one or two pound plastic bags,
at very reasonable prices. You might find it at natural/organic
type food stores also. (I don't know, I never go in. The sight of
whole wheat pasta offends me.)
Jon Mauney
NC State U.dws (03/10/83)
...please post something about granulated flour used by tv chiefs.