SEMOLINA PASTA DOUGH
We make this pasta dough and it turns out perfectly every time. We use the food processor for the dough and a manual crank pasta machine for the noodles. Start to finish our pasta is done in less than 15 min and ready to cook!
Provided by Momginerd
Categories Healthy
Time 25m
Yield 1/2 lb, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- place first 5 ingredients in the bowl of a food processor using the metal blade.
- pulse food processor until dough takes on a corn-meal type texture.
- SLOWLY drizzle water while processor is running until dough forms a ball (sometimes we don't even need any water, so watch your dough closely).
- Remove dough to a lightly floured surface.
- From here we use our pasta machine to form our noodles. We use the widest setting for 6 cycles, lightly flowering the surfaces of the pasta if they become sticky. We then do only 1 cycle per setting until dough is to desired thickness.
- Let sheets sit for 15 minutes prior to using your preferred cutting technique.
- We spin the noodles into loose nests and dry on a cookie sheet for about 30 minute prior to cooking.
- These will cook very quickly, even the wider noodles in under 5 minute
- I have found a good tip for knowing when they are done is when they start to float!
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
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.
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
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
EGGLESS SEMOLINA PASTA DOUGH (FROM BOB'S RED MILL)
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
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
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.
FRESH SEMOLINA FETTUCINE
Provided by Kay Chun
Categories Pasta Maker Father's Day Dinner Potluck Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Make dough:
- Stir together semolina and water in a large bowl until a slightly crumbly dough forms, then knead on a work surface (not floured) until smooth and elastic, 7 to 9 minutes (dough will start out dry; do not add water). Dust bottom of bowl with semolina, place dough on top, and let rest, covered with plastic wrap, 30 minutes.
- Roll out dough:
- Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover with plastic wrap. Set rollers of pasta machine on widest setting. Lightly dust rollers with all-purpose flour and feed 1 piece of dough through rollers. (Keep remaining dough covered.) Fold rectangle into thirds and feed it, open end first, through rollers 4 or 5 times, folding in thirds each time and feeding open end through. Lightly dust rollers and your hands with flour if necessary to prevent sticking.
- Turn dial to next (narrower) setting and feed dough through rollers twice at same setting without folding. Turn dial to next (narrower) setting and repeat. Dough should now be about 1/16 inch thick (about 14 inches long and 3 1/2 inches wide). Lay on a semolina-dusted baking sheet. Dust pasta with semolina. Roll out remaining dough in same manner (do not stack pasta sheets).
- Cut pasta:
- Attach fettuccine blades (to cut 1/4-inch-wide strips) to pasta machine. Feed one end of driest pasta sheet (the first one you rolled out) into cutters, holding other end straight up, then catch strips from underneath machine before sheet goes completely through rollers and gently lay across a semolina-dusted baking sheet. Cut remaining pasta sheets in same manner. Let cut pasta dry slightly, at least 5 minutes, before cooking.
SEMOLINA DOUGH
Steps:
- Combine the flour, semolina, and water in the bowl of a standing mixer fitted with the paddle attachment and mix on low speed until the dough comes together. Turn off the mixer, remove the paddle attachment, and replace it with the dough hook. Scrape down the sides of the bowl and beat the dough with the dough hook on medium speed until it forms a ball, about 5 minutes. Dust a flat work surface with flour. Turn the dough out onto the dusted surface and gently knead it for 20 to 25 minutes, until the ball begins to feel elastic and the surface of the dough feels smooth and silky. Wrap the dough in plastic wrap and refrigerate to rest for at least 45 minutes and up to overnight before sheeting it (any longer and the dough will discolor).
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