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Thoughts about homemade GF pasta

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After being about 90-95% GF for a few months, I needed to go totally GF. I worked my way up to it.

So I am learning now about cooking GF stuff from scratch. I see recipes for homemade pasta that rely on GF all-purpose flour. The problem I see with this is that most regular, wheaten pasta uses drum semolina flour. GF AP flour isn't going to give that same tooth you get from the extra proteins in durum semolina.

So, how do I correct that? How do I mimic the tooth of wheaten pasta? Add extra xanthan gum? Use another egg white? Milk powder? I welcome your thoughts.

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