![]() Ist attempt at making this particular dough. The gluten will relax and you can keep rolling. ![]() If the semolina dough starts to resist or shrink back at any point, just cover and let it rest for 5-10 minutes. To keep rolling it out by hand, just stick with your rolling pin. You may like it thinner! Experiment and enjoy the process. I usually roll it out to a 3 for my lasagna recipes, or a 2 for noodles or ravioli.
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