Food

A place to share what you're cooking and eating on Farcaster.

Have never tried adding semolina to the pasta water

Have never tried adding semolina to the pasta water

https://twitter.com/myles_cooks/status/1736947533140893734

Def yields a "creamy" glaze without the copious amounts of dairy. In the past I just made a stock of shallot/ garlic/ olive oil/ chicken stock/ semolina blended it up and saved it for service time.  On the pick up a small amount was good for the dairy free people.

Maybe this is smol brain take but I just use less water to increase starch % of the water?

Chinese noodles is the opposite. Lots of water to minimize starch

just add wheat flour, it's literally the same thing (semolina is wheat flour)

that's how you thicken any sauces quickly

Easiest (but can be risky) is to cook your pasta in as little water as possible. But have to be around and stir it all the time almost. Water becomes almost like gel from the starch concentration in the end.

I like that guy but had to unfollow after one too many seed oil rants