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
ALKALINE SEMOLINA NOODLES
Provided by Harold Mcgee
Categories project, main course, side dish
Time 1h30m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Place the baking soda on a piece of foil and bake in a 250-degree toaster oven for 1 hour.
- Put the flour in a food processor. Dissolve 1 teaspoon of the baked baking soda, taking care to avoid touching it, in 6 1/2 tablespoons water. (Keep the rest tightly covered for another use.) Start the processor and slowly pour in the water-baking soda mixture. Process for about a minute until evenly mixed but still mostly granular. Remove the dough and press it together into a mass, then knead for a minute or two. If it does not come together, knead in a little more water, a teaspoon at a time. Wrap and let rest for an hour at room temperature, or overnight in the refrigerator.
- Divide the dough into two pieces. Roll one piece out until slightly thicker than the widest roller setting on a pasta machine, about 3/8 inch. Pass the strip of dough through the pasta machine at its widest setting, then repeat at successively narrower settings until the dough is about 1/16- inch thick. Fit the narrow cutters onto the pasta machine and cut the dough into noodles. Repeat with the second piece of dough.
- Bring a pot of unsalted water to a boil. Cook the noodles until al dente, 3 to 4 minutes. Transfer to a colander, rinse briefly with cold water, and drain. To highlight the eggy flavor of the noodles, toss with salt, vegetable oil, scallions and chili flakes to taste. For a more full-flavored dish, toss instead with sesame oil, soy sauce and chili-garlic paste, or your favorite condiments.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 2 grams, Carbohydrate 62 grams, Fat 2 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 5037 milligrams, Sugar 0 grams, TransFat 0 grams
FRESH SEMOLINA AND EGG PASTA
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
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
CRISPY SEMOLINA NOODLES
What started as an innocent experiment with semolina dumplings, somehow turned into a surreal crepe-pasta-spaetzle-noodle-chow mein hybrid. Serve with a little salt and grated Parmesan cheese.
Provided by Chef John
Categories Noodles
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Whisk egg, milk, salt, and sugar together in a bowl. Add semolina flour and whisk until combined.
- Heat 1 teaspoon oil in a griddle or pan over medium heat. Drop ladlefuls of batter in batches into the hot pan and fry until set and golden, 2 to 4 minutes, flipping halfway. Remove from the pan and let cool enough to handle, about 5 minutes.
- Roll up pancakes and thinly slice into "noodles."
- Heat remaining 2 teaspoons olive oil in the same pan over medium heat. Add pepper flakes and "noodles." Pan-fry until almost crisp, 2 to 4 minutes.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 36.6 g, Cholesterol 97.9 mg, Fat 11.4 g, Fiber 1.9 g, Protein 10.9 g, SaturatedFat 2.6 g, Sodium 60.8 mg
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