making pasta with durum?
I make a soup that has dumplings with wrappers made of a durum dough. Once I rolled the dough out and cut it into homemade noodles for use in the soup instead. I've heard that semolina shouldn't be used at home because the pasta it produces is too grainy, but I did a bunch of kneading and had no complaint.
The recipe I used was: 2 cups of semolina flour (durum); two slices of crustless stale white bread, soaked in hot water and then squeezed dry; 1/4 - 1/2 cup of water; bit of salt and pepper.
After mixing, kneading, rolling and cutting, I let the noodles dry out for about 20 minutes. They were good, but I wouldn't say better than normal egg pasta. They were right for soup, though, because they soaked up a lot of flavor.