Is there any substitute for durum semolina in making rice pasta(huintteok)?!
Answers: I'm having a hard time looking for durum semolina because it is not available in the supermarkets here in our place.
I am a former chef and you do not use any wheat flour products in the making of rice pasta's, if you have an Asian store ask them for a bag of "Glutenous Rice Flour", this is the best thing for rice pasta, now I make mine with egg whites from a carton but you can leave them out, I just find it gives a silkier pasta, but for no-egg pasta, rice flour, glutenous rice flour, oil, and hot water,, mix the 2 flours together and add 1/2 cup of veg oil, then add enough hot water to make a stiff paste, let it sit for 20 minutes to hydrate, then put some extra flour on the table top and knead it smooth, then you can use a rolling pin or a pasta machine to make sheets or cut noodles.
I like the thicker ones used in Asian restaurants and make a spicey chinese influenced sauce, either with ground chicken or turkey or TVP soya protein, it looks and tastes like a regular red meat sauce, but with a oriental tang.
You can also buy prepared white rice, brown and wild rice pasta at good health food stores, they cook in half the time of wheat pastas, you boil fresh rice pasta like fresh wheat pasta, only 1-2 minutes or it will be mushy.