Semolina Egg Pasta Recipe

Homemade Semolina Pasta Dough (How To Make Fresh Pasta)

WebFeb 3, 2021 · In a medium mixing bowl, add semolina and bread flours and whisk to combine. Transfer flour mixture in a mound on a smooth, clean work surface. Shape a well in the center of your flour. Add the egg, egg yolks and about 1 Tablespoon (15 milliliters) of water to the well.

Rating: 5/5(19)

Preview

See Also:

Show details

Fresh Semolina and Egg Pasta Allrecipes

WebNov 17, 2023 · Gather all ingredients. Sift all-purpose flour, semolina flour, and a pinch of salt together in a large bowl. Make a mountain out of flour …

1. 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.
2. 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.
3. 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.
Rating: 4.8/5(16)
4. In a medium bowl, combine the flours, salt, and pepper. Stir to combine and create a well in the center of the dry ingredients.
5. Add the eggs, water, and olive oil into the center of the well inside the dry ingredients. Use a fork to whisk the eggs gently in the center. Begin stirring the wet ingredients into the dry ingredients from the outside in, until combined.
6. Once a shaggy dough forms, use your (clean!) hands to continue mixing the dough together, incorporating any remaining flour in the bottom of the bowl.
7. Knead the dough for 3-4 minutes until tacky and elastic, checking its elasticity by stretching the dough. If it stretches 8-12 inches without tearing, you're ready to move on to the rest. If it tears right away, continue kneading as the gluten needs to continue developing.

Preview

See Also:

Show details