Basicpastawithsemolinaegglesspasta Recipes

FRESH SEMOLINA AND EGG PASTA

Fresh Semolina and Egg Pasta image

Just like Mama used to make! Nothing beats fresh pasta, and this simple semolina and egg recipe is the best thing ever. You can use this recipe to make any style of pasta you like, from fettucine to ravioli to lasagna. Semolina is a special variety of wheat flour available at health food stores and gourmet grocery stores.

Provided by jenn

Categories World Cuisine Recipes European Italian

Time 1h5m

Yield 8

Number Of Ingredients 5

Ingredients

2 cups all-purpose flour
2 cups semolina flour
1 pinch salt
6 large eggs
2 tablespoons olive oil

Steps:

Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 24.1 g, Cholesterol 139.5 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 1.7 g, Sodium 53.2 mg, Sugar 0.4 g

BASIC PASTA WITH SEMOLINA (EGGLESS PASTA)

Basic Pasta With Semolina (Eggless Pasta) image

Make and share this Basic Pasta With Semolina (Eggless Pasta) recipe from Food.com.

Provided by Dancer

Categories Low Cholesterol

Time 15m

Yield 1 1/2 lbs.

Number Of Ingredients 3

Ingredients

2 cups semolina flour
2 cups all-purpose flour
1 -1 1/4 cup tepid water

Steps:

Place both types of flour in a large mixing bowl and stir to mix well.
Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed.
You may need more or less water, depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic.
Cover and let stand for 10 minutes at room temperature before using.

EGGLESS SEMOLINA PASTA DOUGH (FROM BOB'S RED MILL)

Eggless Semolina Pasta Dough (From Bob's Red Mill) image

Will be attempting this tonight. Per the Bob's Red Mill website:This recipe can be made without the unbleached white flour, producing a very good pasta, but it is harder to work with. To create an eggless pasta with any type of flour, substitute about 2/3 cup water for every two eggs. Personal note: the olive oil in this makes it more workable for filled pastas than would be a fat-free dough.

Provided by ZoeB4040

Categories European

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups semolina flour
1 cup white flour, Unbleached
1/2 teaspoon sea salt (alternately, you may heavily salt your cooking water)
1/2-1 cup water
1 tablespoon olive oil
1/2 teaspoon olive oil, for boiling

Steps:

On a flat work surface combine flours and salt in a mound. From a little well in the middle for your wet ingredients.
Add 1/2 cup water and 1 tbs oil, pouring into the well formed by your dry ingredients.
Mix to make a stiff dough.
Add one tablespoon of water at a time while combining mixture, until desired consistency is achieved (moderately stiff dough).
Knead 10 minutes or until dough is elastic.
Wrap dough in towel or place in plastic bag and let rest for 20 minutes.
On a lightly floured surface roll out to desired thickness and cut as desired.
To cook: Bring a large pot of water containing 1/2 teaspoon olive oil to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe.

Nutrition Facts : Calories 187, Fat 2.5, SaturatedFat 0.3, Sodium 146.4, Carbohydrate 34.7, Fiber 1.6, Protein 5.6

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