[OregonYeti]

I've made noodles from scratch many, many times. In my opinion there's nothing that can match pasta made from just semolina flour and water.

I found out many years ago, from a lot of practice, that with semolina dough you have to let it rest before making it into noodles. Its structure changes dramatically after at least an hour or 3 of resting.

I think a lot of people are missing out because they have tried making semolina pasta and it wasn't nearly as good as what they hoped. I'm hoping here that those who have tried and been disappointed will try again, making sure to let the dough rest.