Semolina Pasta Recipes

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HOMEMADE SEMOLINA PASTA



Homemade Semolina Pasta image

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

3 eggs
1/8 teaspoon salt
1 3/4 cups semolina flour

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

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

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 SEMOLINA PASTA



Basic Semolina Pasta image

Provided by Lori Jo Hendrix

Yield 4 Servings

Number Of Ingredients 3

400 grams Semolina flour ((14.1 oz) plus more for rolling the dough)
4 large eggs (lightly beaten, preferably organic and free range)
1/2 teaspoon fine sea salt

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.

SEMOLINA PASTA DOUGH



Semolina Pasta Dough image

Provided by Food Network

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 5

13 ounces 00 flour
5 ounces semolina
1 tablespoon salt
14 egg yolks
1 ounce extra-virgin olive oil

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



Semolina Pasta image

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

1 cup all-purpose flour
1 cup semolina flour
2 large whole eggs
1/4 cup extra-virgin olive oil
3 tablespoons water

Steps:

  • Food-processor mixing recommended, following the directions on page 160.
  • Any shape.
  • Good with vegetable and nut sauces.

SEMOLINA PASTA



Semolina Pasta image

Categories     Pasta

Number Of Ingredients 2

4 cups semolina flour
1 1/2 cups water

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.

FRESH SEMOLINA ORECCHIETTE



Fresh Semolina Orecchiette image

This simple recipe for fresh semolina orecchiette is the perfect pasta and is courtesy of Donatella Arpaia.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes 1 pound

Number Of Ingredients 4

1 cup semolina
2 1/4 cups "00" flour, plus more for dusting
1 cup lukewarm water
Pinch of salt

Steps:

  • Sift semolina and "00" flour together onto a large work surface to form a mound. Make a well in the center. Pour water into the well and add salt. Using a fork, slowly incorporate flours, beginning with inner rim of well, into the water until it forms a dough. Gather dough together to form a rounded mass. Begin kneading with the palms of your hand until dough becomes smooth and elastic, about 10 minutes. Divide dough in half and wrap each with plastic wrap. Let rest 1 hour.
  • Cut each piece of dough in half. Working with one piece at a time, roll out dough 1/4 inch thick. Cut dough into 1-inch-thick strips and roll into 1/2-inch-thick rope. Cut rope crosswise into 1/4-inch pieces and lightly dust with flour. Repeat process with remaining dough.
  • Press each piece of dough along the blade of a butter knife and turn over with your thumb; place orecchiette on a floured baking sheet. Cover until ready to use. Repeat process with remaining pieces.

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

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.

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