I'm so happy to see this recipe on the blog--I've made it a few times from the cookbook, but the dough always came out so very sticky that it was hard to handle. (Tasty, but messy-hard to handle.) The tip about using less water if not using semolina will be handy (perhaps I've had too much water in my dough--when recipes call for "10 to 12 ounces of water" I'm never sure how to decide how much is enough when I"m using my stand mixer). These photos will be very handy for my next attempt. Thanks.

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