Homemade Semolina Pasta - My Base Recipe |
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Prep Time: 45 Minutes Cook Time: 3 Minutes |
Ready In: 48 Minutes Servings: 8 |
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I made this and turned out beautifully. I used my kitchenaid mixer and pasta attachment and it was a beautiful looking dough. Prep time includes rest time. The pasta can be frozen and stored for 3 months. Boil directly from frozen and add a couple minutes to the boiling time. Ingredients:
2 cups semolina flour |
2 cups unbleached flour |
6 whole eggs |
2 tablespoons olive oil |
1 teaspoon salt |
Directions:
1. Mix flours and salt in a bowl.
2. Dump mixture on a smooth surface.
3. Create a large well in the middle of the flour. Essentially, they'll be a huge ring of flour - like a large doughnut.
4. Crack eggs into center of well and add olive oil.
5. Using a fork, break up the eggs and mix the eggs together. Slowly incorporate the flour while mixing - a little bit at a time. This will take a little time to do. The slower the better as it ensures a good homogeneous mixture.
6. Once all the flour is incorporated, place the dough in the mixer with the dough hook.
7. Kneed using the dough hook for 5 minutes or so until the dough SPRINGS back slightly when you push on it and looks smooth and elastic.
8. Remove from dough hook. If it is still a bit sticky, add some more flour and kneed in manually or with the mixer.
9. Form the dough in a mound and wrap with plastic wrap.
10. Let it rest for 30 minutes.
11. Cut the dough in half before using the pasta maker.
12. Kneed the dough by folding in thirds and running it through your pasta maker at its thickest setting three times.
13. Dust with flour if it starts to stick.
14. You can now run it through the pasta maker, once on each thickness until you reach your desired thickness.
15. Cut in half if the pieces get too long.
16. Boil in salted water 2-3 minutes in salted water. The time will vary depending on the thickness of your pasta.
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