Basic Semolina 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.

EASY SEMOLINA PASTA DOUGH

Steps:

• Sift the all purpose flour and semolina flour together. *This is very important*.
• Using a Stand Mixer with the Dough Hook: Put all ingredients into the mixing bowl and turn the mixer on medium speed.
• Allow the dough to mix until it forms a ball.
• Take the dough out and lay on a lightly floured surface. The dough should be pliable, but not too sticky. If it sticks to your hands, mix in a little bit more semolina flour.
• Push the pasta dough through the pasta attachment on your stand mixer.
• Dust pasta with semolina flour as it comes out of the attachement.
• Toss fresh pasta in semolina flour and place on a tray. *Be liberal when dusting and tossing the fresh pasta in semolina flour so that it does not stick together.*.
• By Hand: On a clean work surface, make a mound of the flours and salt with a well in the middle.
• Add the eggs to the well, and start stirring with a fork, slowly incorporating all the flour until the dough comes together.
• Knead the dough until it is soft and pliable. This will take several minutes.
• Run the pasta dough through the widest setting on your pasta machine, fold into thirds, and roll again. Continue this process until the dough is shiny and elastic.
• Work the dough through the settings of the machine until the desired thickness is reached.
• Use the attachments to cut the dough into whatever shape you like.
• Toss fresh pasta in semolina flour and place on a tray. *Be liberal when dusting and tossing the fresh pasta in semolina flour so that it does not stick together.*.
• Cook fresh pasta in salted boiling water. Length of time depends on the shape you make. Fresh pasta will cook much faster than store bought pasta.

BASIC SEMOLINA!

Steps:

• Mix the semolina with a sufficient amount of milk until it makes a paste.
• Boil the rest of the milk in a pot.
• Add semolina paste, vanilla essence and sugar.
• Stir until thickens, you can eat it while its still hot or when its cold, it still tastes good! (I love it with canned fruit!).

HOMEMADE SEMOLINA PASTA DOUGH

Steps:

• Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
• Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
• Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.

HOW TO MAKE EASY SEMOLINA BREADSTICKS

Steps:

• Lightly grease a metal 18" x 13" pan with two tablespoons of olive oil and set aside.
• In the bowl of a stand mixer equipped with a bread hook, combine the two flours, yeast, salt, lukewarm water and two remaining tablespoons of olive oil. Process until the dough becomes smooth and elastic. The dough will be slightly sticky. Cover and let it rest for one hour.
• Scoop the batter into the greased pan and spread it nearly to the edges. If the dough is too sticky, oil your fingers - that will help. If the dough doesn't stretch easily, let it relax for a while before you try again.
• Using a pizza wheel, or a sharp knife, score the dough crosswise and lengthwise into strips, so as to make about 30 breadsticks (see photo below). These are rather big breadsticks; you can make them smaller, if you prefer. Once you are done with scoring, cover the pan and let the dough rise at room temperature for 45 minutes. The dough will become puffy.
• While the dough is rising, preheat the oven to 375°F. Mince the fresh herbs finely and set them aside.
• Drizzle the dough lightly with extra virgin olive oil, sprinkle with the fresh herbs and the seasoning and place in the middle rack of the oven. Bake until the breadsticks are lightly golden brown, about 25 minutes.
• Remove the pan from the oven. Let it cool slightly and then cut the dough along the score lines. Place the bread sticks back in the baking pan, this time turn them on their sides (see photo). Return the pan to the oven, and bake for 5-6 minutes for soft bread sticks, or 10 minutes (for crispier bread sticks). Serve warm, or at room temperature with your favorite dip.