Basic Semolina Pasta Recipes

FRESH SEMOLINA AND EGG PASTA

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.

BASIC SEMOLINA PASTA

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.

HOMEMADE SEMOLINA PASTA DOUGH

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.

EASY SEMOLINA PASTA DOUGH

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.

BASIC SEMOLINA!

Steps:

• Mix the semolina with a sufficient amount of milk until it makes a paste.
• Boil the rest of the milk in a pot.
• Add semolina paste, vanilla essence and sugar.
• Stir until thickens, you can eat it while its still hot or when its cold, it still tastes good! (I love it with canned fruit!).

BASIC PASTA WITH SEMOLINA (EGGLESS PASTA)

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.

SEMOLINA PASTA DOUGH

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!