Thanks Frank. This is what I did. I used 1/2 Semolina plus 1/2 pastry flour in one batch and another one with 1/2 Semolina and 1/2 bread flour. While tasty and ever bit eaten I did not achieve a soft dough or that beautiful satiny sheen. I did have to add more liquid and think I got the balance right. Guess I better send in an order for the Italian Style Flour!

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