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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Making your own pasta is a piece of cake. I found this recipe on Bob's Red Mill web site. This is a very stiff dough due to the grainy texture of the semolina. If you find this dough too difficult for you to work with, wet your hands and continue kneading to the right consistency. Ingredients:
2 cups semolina |
1 large egg |
1/2-1 cup water (as needed) |
1 tablespoon olive oil |
1/2 teaspoon salt |
Directions:
1. On a flat work surface form a mound of the semolina, salt, add egg, 1/2 cup water and oil in center top. 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).
2. Knead 10 minutes or until dough is elastic. Wrap dough in towel or place in plastic bag and let rest for 20 minutes.
3. On a lightly floured surface roll out to desired thickness and cut as desired.
4. Bring a large pot of water containing 1/2 teaspoon olive oil to a boil.
5. Add pasta and cook until tender (approximately 3 - 5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe.
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