Comments on: Made in LA: SemolinaLA

By: Evan Kleiman

Evan Kleiman — Tue, 24 Apr 2018 01:29:52 +0000

In reply to Ronnie Holley. It is not possible to make great durum pasta at home. For a number of reasons but especially, we don't have easy access to the type of super finely milled semolina that pros use and the extruders that produce the best pasta are big and expensive. You need real pressure to force the pasta through the dies. And last of all and perhaps most importantly the drying of the pasta is an art.

By: Ronnie Holley

Ronnie Holley — Tue, 03 Apr 2018 06:54:04 +0000

You saved me with your LA Times article from falling into the fresh pasta is better trap.
Is it possible for a home chef to make good Italian durum pasta?

By: floricooks

floricooks — Tue, 17 Feb 2015 23:02:04 +0000

Nice write up, Evan! We all need to support this kind of quality in LA.

It did remind me of something that I saw years ago and lo! It’s still out there – https://www.youtube.com/watch?v=tVo_wkxH9dU. The wonders of the internet. Not only will nothing ever go away, so many things have returned.

By: Jerry

Jerry — Thu, 05 Feb 2015 19:39:10 +0000

Evan your site is really, really great. I’m glad I found it. I like Pastificio Faella, which can only (?) be bought from Gustiamo in Brooklyn, NY
http://www.pastificiofaella.com/eng/pasta.html

By: Salt & Wind

Salt & Wind — Thu, 29 Jan 2015 22:16:47 +0000

Amazing! Always on the lookout for good pasta products when scratch-made just ain’t feasible. Adding this to the must-check-out list.

By: Brooke

Brooke — Tue, 20 Jan 2015 00:54:48 +0000

Great profile of Leah! Thank you so much for spreading the word about her great work with Semolina.

I’m so glad you got to go to her house and see her in action. She really is a spit fire and she has the will and the knowledge to get her pasta to the next level.