I haven’t made this recipe specifically with semolina flour, but I know that you can substitute the all-purpose flour with an equal amount of semolina and it should work just fine! You can also do a long ferment in the fridge just fine, too!

Can this be made with semolina flour instead? I will also need to long ferment in the fridge overnight I am hoping if I do this it won’t elevate my blood sugar. I found out I can eat sourdough bread.
Thanks

Hi Dez! I suggest you check out my Sourdough 101 Guide to get started! Sourdough is a fun hobby! Let me know if you have any questions! https://thegingeredwhisk.com/sourdough-for-beginners/

Hi, I am new in this world of sourdough,
and I don’t know what a sourdough starter or discard is. Please excuse my ignorance. I would love to try the recipe though.

That depends on what your parts are. If you are doing 2 parts flour, 2 parts water, 1 part starter, that’s actually still a 100% hydration because the water is in equal parts to the flour. If you are feeding 2 parts flour, 2 parts starer, 1 part water, that is a 50% hydration starter because you are using twice as much flour as water. It all depends on how much flour and water you use, not necessarily how much starter you use. Any hydration will work with this pasta, you will just need to adjust the amount of water or flour you use in the recipe to compensate.