Fresh Semolina Pasta (Orichette, etc.): Dry Before Cooking?
For semolina & water-based pasta doughs for shapes like orichette and cavatelli, can I cook immediately after making? Should I dry it out for 30mins or so first? Should I dry it out longer, like 5-6 days?
I have heard that with this type of dough (compared to egg dough), it is better to dry it out some rather than cook fresh. Thoughts?