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
CLASSIC DOUBLE CHEESEBURGERS WITH SPECIAL SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the special sauce: Stir together the mayonnaise, ketchup, mustard, relish and Worcestershire in a medium bowl. Set aside.
- For the double cheeseburgers: Prepare a grill for cooking over medium-high heat.
- Divide the ground beef into 12 equal portions. Roll each portion into a ball, then flatten it into a thin, 4-inch-diameter patty. Lightly sprinkle the patties with salt and pepper. Grill on one side until about halfway cooked, about 3 minutes. Flip the patties, sprinkle the other side with salt and pepper, top each with a slice of cheese and continue to cook until the patties are cooked through and the cheese has begun to melt, 1 to 2 minutes more.
- Build each burger on a bun with 2 patties, tomato, lettuce, onion and a generous slathering of special sauce.
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.
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
FAMILY-FAVORITE CHEESEBURGER PASTA
I created this cheeseburger pasta recipe to satisfy a craving. What a delicious, healthy classic! -Raquel Haggard, Edmond, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture. , Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.
Nutrition Facts : Calories 391 calories, Fat 12g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 759mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
SEMOLINA'S DOUBLE CHEESEBURGER PASTA RECIPE - (3.2/5)
Provided by á-170456
Number Of Ingredients 11
Steps:
- Sauté hamburger and red onion till desired doneness (rare, medium, etc.). Break into 8 pieces. Add 10 ounces heated rigatoni. Toss and heat for one minute. Place 2 ounces BBQ Marinara on bottom of bowl and place pasta and meat on top. Add cheese sauce. Garnish with sesame seeds, lettuce, tomato slices, potato sticks, and pickles. This recipe yields 1 serving.
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'S JAMBALAYA PASTA RECIPE - (4.2/5)
Provided by á-174942
Number Of Ingredients 15
Steps:
- Brown chicken, sausage and tasso in corn oil over flame. Add bell pepper, onion, fresh garlic, butter and marinara sauce; simmer. Serve over spirelli pasta. Sprinkle provolone and green onion over dish as garnish. This recipe yields 4 servings.
DOUBLE CHEESEBURGER BY CHEF ERIK ANDERSON RECIPE BY TASTY
Here's what you need: Chuck roll, smoked bacon, kosher salt, toasted black peppercorns, fresh thyme, garlic, mayonnaise, ketchup, pickle relish, white wine vinegar, lemon juice, salt and pepper, potato roll, iceberg lettuce, tomato, onion, american cheese, dill pickle chip
Provided by Scott Loitsch
Categories Lunch
Yield 3 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, combine cubed chuck roll, salt, black pepper, thyme, and sliced garlic. Stir to coat. Cover and refrigerate to cure overnight.
- Prepare the sauce: in a small mixing bowl, combine the mayonnaise, ketchup, relish, vinegar, lemon juice, salt, and pepper. Whisk together. Refrigerate to bring flavors together.
- Using a stand mixer fitted with meat grinder attachment, grind the cured meat, layering in pieces of chopped bacon throughout. (Ensure the meat and grinder attachments are very cold before grinding! Recommended that you place it in the freezer for a few minutes just before using.)
- Lightly mix together the ground meat and then form into six, 3 ounce balls.
- To a hot, oiled, cast iron skillet, over medium/high heat - add the balls and allow to cook slightly. Using two spatulas layered on top of one another, press down on the burger to form into thin patties. Continue to cook until the underside has browned and caramelized.
- Flip the burgers and continue to cook until the second side just begins to brown. Top with cheese and remove from the skillet.
- To assemble: Spread the burger sauce onto both halves of a toasted potato bun. On the bottom bun, layer lettuce, tomato, and a sprinkle of salt. Add one burger patty, thinly sliced onions, then the second burger patty. Place 4 pickles onto the top bun and place on top of the burger.
- Enjoy!
Nutrition Facts : Calories 577 calories, Carbohydrate 5 grams, Fat 40 grams, Fiber 0 grams, Protein 48 grams, Sugar 3 grams
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