Best Homemade Semolina Pasta Recipes

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.

HOMEMADE SEMOLINA PASTA USING KITCHENAID MIXER /PASTA ATTACHMENT

Steps:

• *Some recipes like the one that comes in the box with this attachment, recommend the use of oil. I have not tried that approach yet. It probably works fine too, you be the judge.
• Mix the 2 flours in the Kitchen aid bowl using the paddle beater.
• Mix the eggs and water together with a whisk and slowly add them to the mixer while in motion on setting 2.
• After the big, kind if hard dough ball forms, stop and change over to the dough hook for a couple of minutes.
• If you make ravioli, you'll want flexible dough or you'll get cracking. If the dough cracks or if air is captured inside during the sealing process, they are garbage as they will come apart in the boiling water.
• To get dough flexible enough that it doesn't crack while making the ravioli, be sure to cover the dough between the first and second rollings and not let it sit longer that 30 minutes. Here's where the oil recipes may have an advantage -- also, a light coating of water will help make a good seal.
• Will store fresh for a couple days in the fridge or frozen for a couple months.
• Boil only for a couple minutes. A couple more if frozen.

HOMEMADE SEMOLINA PASTA

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.