In making semolina dough, as in producing flaky pie dough, it is of the utmost importance that you start with cold butter and that the butter remain cold and in small chunks as the dough is mixed. If you are making the dough when the weather is warm, or if you are working in a warm kitchen, do not ignore the suggestion in Step 1. If this dough is mixed improperly, it can become tough and hard. Semolina dough is particularly useful for pies and tarts with a moist filling.
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