Sorry - obsessed now Italian flour rundown, including Tipo. Durum and semolina are 'strong' flours, with the highest gluten contents of any flours. Pasta, like bread, needs flour high in gluten, so the sauce and pastry flour may have been too 'weak'.
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timeasmymeasure
Unbleached flour and technique details
Date: 2008-08-11 06:09 pm (UTC)Italian flour rundown, including Tipo.
Durum and semolina are 'strong' flours, with the highest gluten contents of any flours. Pasta, like bread, needs flour high in gluten, so the sauce and pastry flour may have been too 'weak'.