re: #352 ggt

I’ve tried all kinds of flour in making pasta. Semolina works best, but I can’t seem to find any that doesn’t end-up gritty. If I mix at least 1/3 with regular all-purpose flour, I can use just about any flour and it works well. Well, soy-flour, not so good, bad taste.

Have you ever tried quinoa or amaranth flours?