I prefer to use semolina, since that's the same flour the pasta is made of. I fi... | Hacker News

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		SAI_Peregrinus 6 months ago \| parent \| context \| favorite \| on: Pasta Cooking Time I prefer to use semolina, since that's the same flour the pasta is made of. I find corn starch can add an "off" flavor.

fsckboy 6 months ago [–]

corn starch is widely used because it has no taste raw; a flour based roux needs to be "browned" in oil to eliminate the floury taste (i've tasted the grain of wheat from a plant in a field: tastes floury)

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