Was that with semolina? I've not used semolina for pasta, as that is usually used for the dried type manufactured pasta - though I'm not positive it isn't in some fresh ones - probably is, but probably not 100% semolina. Anyway, there are likely recipes for it.
I have a vague recollection that someone on a2k (butrflynet or maybe Mame) mentioned a video where some fellow used both flours, but I don't remember if it was for pasta or bread. (Videos don't work for me right now since I don't have adobe flash.)
I have used 100% semolina for bread, though, but that has more ingredients.
Just looked it up - it's in the Carol Field Italian Baker book as Pane Tipo Altamura /durum-flour bread from Altamura. That uses a biga
, a kind of starter. Exceptionally rustic bread, I take it.
Looking around, there's another bread recipe in there that uses 1/4 part semolina and 3/4 part unbleached stone ground flour.
Also made 1/2 semolina 1/2 ap flour pancakes recently; that worked and I'm going to try that again. (recipe is on one of the cooking threads here)
I've got a bunch of pasta books to look through, but manana (well, domani).