semolina

It’s part of Semolina Artisanal Pastas company and they make fresh pasta right there.

It’s part of Semolina Artisanal Pastas company and they make fresh pasta right there.

For pizza nerds, the flours involved are Caputo’s double-zero Americana, along two kinds of Shepherd’s Grain and then Caputo semolina for stretching; the dough gets a 72-hour-plus cold ferment; the oven is a double-decker gas one that came with the space; and Panyathong describes the style as a New York-Neapolitan hybrid.

Some recipes use only three ingredients; even her base version usually uses five, because she likes adding flavor, and semolina flour for a pleasant texture.

This time, though, the pasta is made with just semolina flour and water, and the only things affecting the shape are the grooves.