HOMEMADE SEMOLINA PASTA
I like this recipe because it always turns out and it works real good with my Pasta Maker. You can also roll it out with a rolling pin.
Provided by DotM7037
Categories Lunch/Snacks
Time 32m
Yield 1 ball, 24 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 52.8, Fat 0.7, SaturatedFat 0.2, Cholesterol 23.2, Sodium 21.1, Carbohydrate 8.9, Fiber 0.5, Protein 2.3
HOMEMADE SEMOLINA PASTA DOUGH
This is a recipe for traditional Italian pasta dough made with durum wheat semolina flour. You can use the dough to make any pasta you desire, such as farfalle, tagliatelle, or ravioli, using either a pasta machine or rolling out the dough by hand.
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Sodium 40.5 mg
BASIC SEMOLINA PASTA
Provided by Lori Jo Hendrix
Yield 4 Servings
Number Of Ingredients 3
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
This is an easy straight forward recipe for making semolina pasta. You can mix the dough by hand or in a stand mixer. You can use a traditional pasta press or the pasta attachment on your stand mixer. Easy enough to make for a week night dinner. This includes directions for using your stand mixer or kneading by hand.
Provided by Oliver Fischers Mo
Categories Healthy
Time 35m
Yield 5 serving(s)
Number Of Ingredients 5
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.
SEMOLINA PASTA DOUGH
Provided by Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Combine the flour, semolina and salt on a clean counter or in a mixing bowl. Incorporate the egg yolks, olive oil and 4 ounces water and continue to mix until a smooth ball of dough forms. Wrap the dough in plastic wrap and let rest on a counter for 20 to 30 minutes if rolling immediately. Alternatively, refrigerate overnight until ready to use; bring to room temperature before rolling.
- Roll, shape and cook as desired.
SEMOLINA PASTA
Categories Pasta
Number Of Ingredients 2
Steps:
- Follow the instructions for Egg Pasta, removing the dough to a semolina-dusted board after adding the water. This dough is a bit harder to work with and will require a good 3 to 4 minutes of vigorous kneading to develop the gluten. Wrap tightly in plastic wrap and allow to rest as with the Egg Pasta.
- To roll either type of pasta, first cut each dough in half and keep the other half wrapped in plastic while you work with the first half. Dust the dough liberally with flour before and between rolling. Begin on the highest setting for your roller, working your way down to #1 thickness for pappardelle.
- As you roll on the final setting, dust and fold the dough over in foot-long segments. With a sharp knife, cut horizontally at 1-inch intervals. Put on a baking sheet and toss with semolina. You can leave the cut pasta on a baking sheet or on a wire rack for a few hours before cooking. Pasta that has been allowed to sit tends to stick together while cooking, so give the pasta a vigorous stir when you first put it in boiling water.
SEMOLINA PASTA
Semolina is the grind of durum wheat-the wheat that makes the best dry pasta. Here, mixed one-to-one with all-purpose flour, it makes a fresh pasta that is nutty and resilient to the bite.
Yield for 1 pound of pasta
Number Of Ingredients 5
Steps:
- Food-processor mixing recommended, following the directions on page 160.
- Any shape.
- Good with vegetable and nut sauces.
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