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Ingredients
- 2 c. semolina flour
- 2 c. all-purpose flour
- 1 c. tepid water, up to 1 1/4 c
Directions
- Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mix and add in water a little at a time, stirring with your hands till a dough is formed. You may need more or possibly less water, depending on the humidity in your kitchen.
- Place the dough on a floured work surface and knead it like bread for 8 to 10 min till smooth and elastic. Cover and let stand for 10 min at room temperature.
- Yield: 4 servings
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