PASTA DOUGH RECIPE SEMOLINA RECIPES
HOMEMADE SEMOLINA PASTA DOUGH RECIPE | ALLRECIPES
This is a recipe for traditional Italian pasta dough made with durum wheat semolina flour. You can use the dough to make any pasta you desire, such as farfalle, tagliatelle, or ravioli, using either a pasta machine or rolling out the dough by hand.
Provided by Alemarsi
Categories Italian Recipes
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Yield 1 pound pasta dough
Number Of Ingredients 3
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.
Nutrition Facts : SodiumContent 40.5 mg
EASY SEMOLINA PASTA DOUGH RECIPE - FOOD.COM
This is an easy straight forward recipe for making semolina pasta. You can mix the dough by hand or in a stand mixer. You can use a traditional pasta press or the pasta attachment on your stand mixer. Easy enough to make for a week night dinner. This includes directions for using your stand mixer or kneading by hand.
Total Time 35 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 5 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 345.1, FatContent 7.2, SaturatedFatContent 1.7, CholesterolContent 148.8, SodiumContent 88.9, CarbohydrateContent 54.5, FiberContent 2.5, SugarContent 0.2, ProteinContent 13.6
More about "pasta dough recipe semolina recipes"
SEMOLINA PASTA DOUGH RECIPE - FOOD.COM
We make this pasta dough and it turns out perfectly every time. We use the food processor for the dough and a manual crank pasta machine for the noodles. Start to finish our pasta is done in less than 15 min and ready to cook!
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 301.2 per serving
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 301.2 per serving
- I have found a good tip for knowing when they are done is when they start to float!
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ROYAL PASTA DOUGH | JAMIE OLIVER PASTA DOUGH RECIPE
Enjoy this rolled or cut into a hundred different shapes, and feel the pride in having made pasta yourself from scratch
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 346 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 346 calories per serving
- This is definitely a royal pasta dough - silky, velvety pasta, made with a simple blend of Tipo 00 flour (00 means it's super-fine) and fine semolina, which has a wonderful flavour and golden colour. This blend of flours along with free-range egg yolks gives you the ultimate in pasta dough. And the best bit is, it's still super-cheap for the volume of pasta that it gives you. Enjoy this rolled or cut into a hundred different shapes, and feel the pride in making pasta yourself from scratch. Of course the world of pasta is full of rules and old wives’ tales about what you can and can’t do, but throughout Italy, in every village, town and region, they all regularly contradict each other. This method will get you into a good place, but of course you can roll it out thicker for a thicker noodle, which will simply have to be cooked for longer. The most important question to consider is, does it eat well with the sauce you’re going to pair it up with? Only you can answer that. The sauce and the pasta shape should be in harmony – the pasta is equal to the sauce. THE DOUGH Pile the flour and semolina into a large bowl and make a well in the middle. Separate the eggs and add the yolks to the well, putting the egg whites into a sandwich bag and popping into the freezer for making meringues another day. Add the oil and 4 tablespoons of cold water to the well, then use a fork to whip up with the eggs until smooth, then gradually bring the flour in from the outside. When it becomes too hard to mix, get your clean floured hands in there and bring it together into a ball of dough. Knead on a flour-dusted surface for around 4 minutes, or until smooth and elastic (eggs can vary in size and flour can vary in humidity; this dough shouldn’t be too wet or dry, but tweak with a touch more water or flour if you need to – use your common sense). Wrap in clingfilm and leave to relax for 30 minutes. ROLLING OUT Traditionally, Italians would have used a very large rolling pin, and you can do it that way if you like, it just requires a large flat surface and a bit of elbow grease. In this day and age, I think it’s fun and advisable to use a pasta machine. Attach it firmly to a nice clean table and divide your pasta dough into four pieces, covering everything with a damp clean tea towel to stop it drying out as you go. STAGE 1 One at a time, flatten each piece of dough by hand and run it through the thickest setting, then take the rollers down two settings and run the dough through again to make it thinner. Importantly, fold it in half and run it back through the thickest setting again – I like to repeat this a few times because it makes the dough super-smooth and turns it from a tatty sheet into one that fills out the pasta machine properly. STAGE 2 Start rolling the sheet down through each setting, dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks, folds or ripples. Take it right down to the desired thickness, which is about 2mm for shapes like linguine, tagliatelle and lasagne. For anything turned into a filled pasta, such as ravioli and tortellini, go as thin as 1mm because when it’s folded around a filling it will double up to 2mm.
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BASIC FRESH PASTA DOUGH RECIPE - NYT COOKING
Fresh pasta isn't something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted. Spread it out on a parchment-lined baking sheet, and, when cool, squeeze water out thoroughly, a handful at a time, then chop roughly. Purée with 2 eggs and 1 egg yolk, then use this mixture in place of eggs in the recipe. Or, for something a little different, make an herbed pasta, like this pappardelle, by stirring in 1/2 cup finely chopped parsley, chives, chervil, tarragon, or basil in any combination to the eggs before adding to the flour in the main recipe.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine italian
Calories 197 per serving
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine italian
Calories 197 per serving
- Cut pasta into sheets, about 12 to 14 inches long. Dust the sheets lightly with semolina flour and stack on one of the prepared baking sheets and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.
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PASTA DOUGH FOR RAVIOLI RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Cuisine italian
Reviews 4.5
Cuisine italian
- Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.
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BASIC FRESH PASTA DOUGH RECIPE - NYT COOKING
Fresh pasta isn't something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted. Spread it out on a parchment-lined baking sheet, and, when cool, squeeze water out thoroughly, a handful at a time, then chop roughly. Purée with 2 eggs and 1 egg yolk, then use this mixture in place of eggs in the recipe. Or, for something a little different, make an herbed pasta, like this pappardelle, by stirring in 1/2 cup finely chopped parsley, chives, chervil, tarragon, or basil in any combination to the eggs before adding to the flour in the main recipe.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine italian
Calories 197 per serving
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine italian
Calories 197 per serving
- Cut pasta into sheets, about 12 to 14 inches long. Dust the sheets lightly with semolina flour and stack on one of the prepared baking sheets and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.
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PASTA DOUGH FOR RAVIOLI RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
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- Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.
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HOMEMADE PASTA DOUGH RECIPE: HOW TO MAKE IT
Go for it. Once you try homemade pasta, you're hooked. —Kathryn Conrad, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Dinner
Calories 217 calories per serving
From tasteofhome.com
Reviews 5
Total Time 15 minutes
Category Dinner
Calories 217 calories per serving
- In a small bowl, whisk the first 6 ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky)., Lightly dust work surface with flour; knead dough gently 5 times. Divide into 6 portions; cover and let rest 30 minutes., To make fettuccine, roll each ball into a 10x8-in. rectangle, dusting lightly with flour. Roll up jelly-roll style. Cut into 1/4-in.-wide strips. Cook in boiling water 1-3 minutes.
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- Now you are ready to roll out. Start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. For most uses, take the pasta down to the penultimate setting - especially for ravioli, as you are sandwiching two layers together when it is folded. (You can roll pasta by hand with a rolling pin, but it will certainly give you a workout!)
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HOMEMADE PIZZA DOUGH RECIPE | JAMIE OLIVER RECIPES
Once you've tried this easy pizza dough recipe, you'll never look back (trust me)
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 490 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 490 calories per serving
- Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
- In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
- Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
- If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
- Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
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FRESH PASTA RECIPE - BBC FOOD
A classic Italian fresh pasta recipe. Experiment by adding your own flavourings and making different pasta shapes.
From bbc.co.uk
Reviews 3.3
Cuisine Italian
From bbc.co.uk
Reviews 3.3
Cuisine Italian
- Now you are ready to roll out. Start with the pasta machine at its widest setting, pass the dough through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. For most uses, take the pasta down to the penultimate setting - especially for ravioli, as you are sandwiching two layers together when it is folded. (You can roll pasta by hand with a rolling pin, but it will certainly give you a workout!)
See details
HOMEMADE PIZZA DOUGH RECIPE | JAMIE OLIVER RECIPES
Once you've tried this easy pizza dough recipe, you'll never look back (trust me)
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 490 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 490 calories per serving
- Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
- In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
- Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
- If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
- Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
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HOMEMADE PICI PASTA WITH CARBONARA SAUCE RECIPE | VALE…
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Reviews 4.6
Total Time 2 hours 0 minutes
Category main-dish
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Reviews 4.6
Total Time 2 hours 0 minutes
Category main-dish
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- Add to a serving dish and top with parsley. Serve with additional Parmesan.
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HOMEMADE VEGAN PASTA RECIPE (EGGLESS PASTA DOUGH) - BIANC…
Jan 30, 2019 · Easy Eggless Pasta Dough. While there is also eggless pasta available in the supermarkets, most fresh Pasta dough recipes are typically made with eggs. In this homemade vegan pasta recipe, however, I use absolutely no eggs. All you need is flour, semolina …
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From biancazapatka.com
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SEMOLINA PASTA DOUGH RECIPE - JAMES BEARD FOUNDATION
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HOMEMADE PASTA DOUGH RECIPE | LEITE'S CULINARIA
Oct 24, 2021 · This homemade pasta dough recipe was my first attempt at semolina pasta made from scratch and I was very pleased with the results. I used half 00 flour and half semolina and adjusted the recipe for flavored pasta…
From leitesculinaria.com
From leitesculinaria.com
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GETTING STARTED: THE BEST BASIC SEMOLINA PASTA RECIPE - FOODAL
Jun 20, 2018 · This dough was rolled out very thin and left to dry before cutting fine strips from it. By now I have tried a lot of filled pasta. It is a big difference in taste when you make it yourself. I like the taste of semolina. This dough here is cool for tagliatelle, linguine, spaghetti, lasagne, etc. Thanks for your recipe…
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From foodal.com
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Sprinkle with some semolina flour and set aside for your prepared pasta. Remove one-fourth of your dough and roll it into a thin sausage shape, about ½ an inch in diameter. Cut your dough into 1-inch lengths, pressing two fingers firmly on each dough piece, then drag it towards you. Repeat these steps until you have used up all the pasta dough.
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PASTA - WIKIPEDIA
Pasta (US: / p ɑː s t ə /, UK: / p æ s t ə /; Italian pronunciation: ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other …
From en.m.wikipedia.org
From en.m.wikipedia.org
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MASTER PASTA DOUGH - CIAO ITALIA
Cut the dough into 4 pieces. Work with 1 piece at a time, keeping the remaining dough covered. Roll the dough out on a floured surface as thin as possible, or use a pasta machine to roll the dough out to the thinnest setting. Drape the sheets of pasta …
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SEMOLINA RECIPES - BBC FOOD
Semolina recipes Semolina is a coarse pale-yellow flour ground from hard durum wheat and used to make traditional pasta. It can also be used to make pizza, bread and biscuit doughs as well as gnocchi.
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WHAT'S THE BEST FLOUR FOR MAKING PASTA?
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Sprinkle with some semolina flour and set aside for your prepared pasta. Remove one-fourth of your dough and roll it into a thin sausage shape, about ½ an inch in diameter. Cut your dough into 1-inch lengths, pressing two fingers firmly on each dough piece, then drag it towards you. Repeat these steps until you have used up all the pasta dough.
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PASTA - WIKIPEDIA
Pasta (US: / p ɑː s t ə /, UK: / p æ s t ə /; Italian pronunciation: ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other …
From en.m.wikipedia.org
From en.m.wikipedia.org
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SEMOLINA RECIPES - BBC FOOD
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From fifteenspatulas.com
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From tasteofhome.com
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From food.ndtv.com
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