Alkaline Semolina Noodles Recipes

BASIC SEMOLINA PASTA

Steps:

• Put the flour on a well-cleaned kitchen counter and form it into the shape of a nest.
• In the well in the center of the flour, add the lightly beaten eggs and the salt.
• Start blending the mixture together with a fork, slowly adding the flour from the outer edges of the nest into the center until all of it is well incorporated.
• After the flour-egg mixture is completely incorporated, cover the counter and your hands with a sprinkling of flour. Knead the dough for approximately 15 minutes until it is about the consistency of modeling clay.
• Form the dough into a ball and wrap with plastic wrap and chill for around 30 minutes in the refrigerator.
• After chilling, plop the dough onto a clean surface dusted with semolina flour (again, to prevent sticking) and divide it into two even pieces.
• Sprinkle more flour on your counter and on a rolling pin. Flatten the dough ball with the rolling pin (or with a pasta maker if you have one available).
• Roll the dough with the pin unit it becomes translucent. Add dust to the countertop, your hands, and the pin as required. This is a quite lengthy process requiring up to 20 minutes.
• Set aside, and do the same with the other half. Then let the dough rest for another 10 minutes.
• Slice the pasta into thin strips or into shapes suitable for ravioli or other types of noodles.
• Dust the finished noodles with flour and hang them unit they are semi-dry. Once they are partially dry, you can freeze them or store them for up to four days in the refrigerator.

HOMEMADE SEMOLINA PASTA

Steps:

• Beat the eggs in a medium size bowl with a fork.
• Mix in the salt.
• Add the pasta flour a little at a time, mixing well.
• Knead the dough 5 minutes.
• Wrap in wax paper and let it rest for 12 minutes.
• Then pass through your dough through a pasta machine or gently roll dough out as thin as you can on a floured surface with a rolling pin.
• Cut into size of noodles required.
• If making Ravioli brush edges with egg white to seal.
• Amount given for ravioli.

ALKALINE SEMOLINA NOODLES

Steps:

• Place the baking soda on a piece of foil and bake in a 250-degree toaster oven for 1 hour.
• Put the flour in a food processor. Dissolve 1 teaspoon of the baked baking soda, taking care to avoid touching it, in 6 1/2 tablespoons water. (Keep the rest tightly covered for another use.) Start the processor and slowly pour in the water-baking soda mixture. Process for about a minute until evenly mixed but still mostly granular. Remove the dough and press it together into a mass, then knead for a minute or two. If it does not come together, knead in a little more water, a teaspoon at a time. Wrap and let rest for an hour at room temperature, or overnight in the refrigerator.
• Divide the dough into two pieces. Roll one piece out until slightly thicker than the widest roller setting on a pasta machine, about 3/8 inch. Pass the strip of dough through the pasta machine at its widest setting, then repeat at successively narrower settings until the dough is about 1/16- inch thick. Fit the narrow cutters onto the pasta machine and cut the dough into noodles. Repeat with the second piece of dough.
• Bring a pot of unsalted water to a boil. Cook the noodles until al dente, 3 to 4 minutes. Transfer to a colander, rinse briefly with cold water, and drain. To highlight the eggy flavor of the noodles, toss with salt, vegetable oil, scallions and chili flakes to taste. For a more full-flavored dish, toss instead with sesame oil, soy sauce and chili-garlic paste, or your favorite condiments.

CRISPY SEMOLINA NOODLES

Steps:

• Whisk egg, milk, salt, and sugar together in a bowl. Add semolina flour and whisk until combined.
• Heat 1 teaspoon oil in a griddle or pan over medium heat. Drop ladlefuls of batter in batches into the hot pan and fry until set and golden, 2 to 4 minutes, flipping halfway. Remove from the pan and let cool enough to handle, about 5 minutes.
• Roll up pancakes and thinly slice into "noodles."
• Heat remaining 2 teaspoons olive oil in the same pan over medium heat. Add pepper flakes and "noodles." Pan-fry until almost crisp, 2 to 4 minutes.