post #1 of 1
Thread Starter 
Hi, I have been making my own pasta for about 3 months with AP Flour. Everything was amazing. I then tried to add in the Semolina Flour. My recipe was simple: 2 c AP Flour, 2 c Semolina, 5 eggs, 2 tbls olive oil, and a pinch of salt. It was the right consistency and everything. I let it rest for about 20 minutes, then rolled it. I then tried to cook it when it turned into a ball of dough in boiling water. It looked like fresh mozzarella cheese in water...What did I do wrong? Can anyone help me?