Having been to Italy, I will never be able to eat Italian food the same way in America. Even a "non-foodie" such as myself can taste the distinct difference between the foods made in Italy vs. the foods made in America. Many factors play a role in the quality of food -- soil, environment, temperatures, pesticides, availability of fresh food as opposed to processed foods, the cook, etc. No matter how "organic" I go in America, the taste still does not come close.
So why this blog? I am in search of the perfect pasta dough recipe. The challenge is to find a good recipe that will yield the best home made, non-sticky, fresh pasta. Most of the recipe I found online has some to no mention about Semolina flour. In speaking to couple of pro home-made pasta cooks, it is my understanding that Semolina flour is the secret ingredient. Now only if I can find a good recipe I can try out this weekend. Any thoughts/links/ideas?