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Semola Is from durum wheat. "Farina" is just the Italian word for "flour". Different wheat species.

They certainly are! Most often served with Strawberry jam and clotted cream.

Glad it was helpful!

Pardon the delay in responding. We use different makes but particularly like the Atlas Marcato. HOWEVER hand powered is better and cheaper - much more controllable.

Growing you own, a nice idea but a bit extreme, particularly here near Rome where all sorts of really good makes are available cheaply.

Hi, it's entirely the normal process for the manufacture of any flour, the only difference being the source grain. This describes the process - in Italian though. www.lamolisana.it/blog/nutrizione/semola-di-grano-duro-proprieta#:~:text=La%20semola%20si%20ottiene%20dalla,scelta%20nella%20sua%20variante%20integrale.

Thanks very much Darren, at home we make 3 kinds of Ragù, the classic Bolognese Ragù as here, a Southern Italian Ragù where the meat is stewed in chunks removed and eaten separately with the remaining sauce used with pasta and a lighter version of the classic Bolognese. It depends on mood. Thanks for the recommendation. Much appreciated.

Thanks and you're welcome.

It's fairly common in Italy to call Parmesan "Formaggio" i.e. "Cheese" because Parmesan is so very widely used. Also from the context of the meal people understand it to be Parmesan - or more correctly Parmigiano Reggiano.

Happy to help

Coarse semola is excellent for couscous.

Not if they have any sense ! The result will not be anything like as good.

Perfect! You'll enjoy it.

Hello Darren! The rice gets softer after a while, just like any rice when it cooks. When it gets closer to the doneness you prefer, that's the time to add it. This is to allow the flavours to combine while at the same time not overcooking the mushrooms and turning them to mush. If you have any additional questions please ask! I hope you've found this helpful and happy cooking! - Mark

Ciao Mariarosaria! Mi ha fatto tanto piacere vedere il tuo post su Instagram. Complimenti e grazie per aver usato la nostra ricetta!

Thanks, it certainly is. This year has been absolutely wonderful for Porcini, so it'll be risotto and Pizza with Porcini too.

Vialone Nano is also an option, but the butter is really personal preference. Not every risotto calls for it. In northern Italy you'd be right more often than not as more butter is used there.

Thanks, we eat it when we can and generally only eat what we grow ourselves. Of course bought eggplant may be bitter hence the soaking in salt water and removing the skins. Probably peppers next.

Semola and semolina are used interchangeably in a way I'd consider incorrect. In Italy, SEMOLA is the word used to describe milled durum wheat, used as a type of flour. SEMOLINA is the word used internationally to refer to SEMOLA. They both mean the same thing. Some also use the word semolina to refer to a corn based product. The words do not imply how they are milled. Semola di Grano Duro is milled once. Semola Rimacinata is milled twice. Semola can come in different levels of fineness and coarseness but they are often not shown on packets/product pages.

@@abetinacookery8955Ahh okay, so semolina is just used internationally to refer to semola. I think I got it now.

Correct!

Thanks it certainly is, there's another version with Asparagus which is good but this one with a good Prosciutto has the edge. We'll be doing more Naughty Pasta videos soon, starting probably with a Gorgonzola sauce...

Thank you

Thank you 😋

Sono buonissimi. One of our favourite recipes.

Thank you.

There's confusion, but the Semola we use is made with durum wheat. It is translated to "Semolina" though is not an entirely accurate translation. When choosing what to get, make sure it is made with "DURUM WHEAT"

Thanks for your comment, now we're in Zucchini season we've almost got too many flowers in our garden! I like your channel too and have subscribed, I particularly like that you have dealt with the challenges of growing on a balcony and the reward you get for it. Good luck to you, looking forward to your next episode. David

@@abetinacookery8955 thank you! And also thanx a lot for the subscription! I hope my channel can please you in the coming! I realized this morning that my zucchini plants got powdered mildew! So I will have to battle that as soon as I get home!

@@abetinacookery8955 and I also subscribed back. I researched madly about the zucchini flowers, so was not aware of exactly where in the internet I was about... hahaha.

Thank you, when we get going again we'll be doing one on other types of flour and their translation to other geographies, such as double zero "00" flour.

E' sicuramente un peccato. Problema secondo me e' che nel mondo anglo-sassone non sanno ne coltivare ne cucinare le verdure col risultato che hanno una pessima reputazione.

Thank you very much, really appreciate your comment! I suspect that we're probably not posting enough or regularly enough for subscriber numbers, though that should change a bit over the next few months.

Here we talk about an "assaggino" - literally a small taste - where you may have 3 (a tris) different pastas/sauces to serve to your guests, each of small size. Then we move onto the main course, followed by a desert and a coffee (expresso) and grappa or a digestivo. It's a hard life! 😊

Thanks, a little bit of skill is needed, a little bit of practice helps and good ingredients are important but the beauty of this recipe is that it is essentially simple, indeed it's remarkable that it causes so much controversy. Glad you enjoyed it!

Our pleasure! More coming.

Try without the extra olive oil! Guanciale provides plenty of fat as it is once rendered out.

@@abetinacookery8955 That's what I started with. It's super good. However, I love garlic and in my first attempts I was adding a tiny clove which was easy to burn. Hence, the idea of adding like one teaspoon od garlic olive oil. Naturally, guancialle is fat as hell 😅 so my intention was not to make it even more fatty. Regards

Sounds nice, a tasty variation!

Thank you, we're delighted. Do tell us how you get on !

Pecorino Romano can be ordered in many countries and so can good pasta and good pepper corns. As stated, don't feel obliged to use what I'm using! Where do you reside? I may be able to find a link for you.

@@abetinacookery8955 tiny island in the middle of the Indian Ocean mate; Mauritius 😉 gonna be a task and a half to get the good stuff but I’ll get some somehow

@@xerograv4644 You may envy our ability to get certain ingredients but here I am, envious of where you live!

@@abetinacookery8955 can’t fault you there 😂😂

Certainly will. Spaghettoni with Cacio e Pepe coming very soon.

@@abetinacookery8955 Cacio e Pepe interests me greatly. The foundation of carbonara and yet I have never tasted or cooked it. Looking forward to it

@@xerograv4644 The foundation of Carbonara is a combination of Pasta alla Gricia and Cacio e Pepe + eggs, basically. It's somewhere in the middle. The good news is the editing for Cacio e Pepe is 90% done and it will be out shortly!

@@abetinacookery8955 pasta alla Gricia… time for Google

It's on our to do list.

We figured if we were going to present Carbonara it'd have to be all the adjectives you used to describe it! Thank you!

It is. There are essentially 2 claimants to the title of Focaccia Barese, those with or without potato. There are versions I've had to the south of Bari with Peppers and other grillable vegetables on top to augment the tomatoes and they are good but our staple is this and it's what we give our Airbnb guests; the potato lightens and sweetens the focaccia and makes it much less bread-like. We'll also usually eat it by slicing it horizontally and stuffing mortadella or a good cotto inside - like a large sandwich or by taking the peppers we show in another video and layering them on top. The latter is a real treat.

@@abetinacookery8955 that sounds really delicious! Thank you for sharing!

Pleasure

What don't you like about it? Is it the fat?

@@abetinacookery8955 yeah, the fat looks unappetizing to me for sure, I won't judge it until I try it though! Looking forward to more videos from you guys!

@@taylorsessions4143 Some pieces of guanciale are extremely fatty. The most important thing to note is that when the pasta water is combined with the fat the emulsifications breaks it down. If done properly it doesn't actually taste fatty. Naturally this isn't a dish you'd want to eat every day (we certainly don't).

Going up as we speak! Thank you!

Thanks for the feedback! Next autumn we expect to upload a video showing how to cook them with white wine, which is a fairly common recipe in this part of Lazio and possibly mixed with other mushrooms (we get a lot of Wood Hedgehogs). Unfortunately the Porcini were very poor this year, I think the summer was just too hot & dry. Fingers crossed for '22.

Thank you very much! We're very glad you're able to see the work put into ensuring what we deliver is detailed, concise while retaining a dish's authenticity. Glad to have you onboard!