Basically what that means is that shapes made out of a semolina pasta dough will have more of a bite, they often have, in my opinion, a really addictive and delicious chewy factor.
Basically what that means is that shapes made out of a semolina pasta dough will have more of a bite, they often have, in my opinion, a really addictive and delicious chewy factor. When you add semolina into an egg pasta dough like this one, it helps to add structure and an al dente bite. You can leave it out altogether though.