FRESH SEMOLINA AND EGG PASTA RECIPE | ALLRECIPES
Just like Mama used to make! Nothing beats fresh pasta, and this simple semolina and egg recipe is the best thing ever. You can use this recipe to make any style of pasta you like, from fettucine to ravioli to lasagna. Semolina is a special variety of wheat flour available at health food stores and gourmet grocery stores.
Provided by jenn
Categories Italian Recipes
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 8 servings
Number Of Ingredients 5
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 197.2 calories, CarbohydrateContent 24.1 g, CholesterolContent 139.5 mg, FatContent 7.4 g, FiberContent 0.8 g, ProteinContent 7.9 g, SaturatedFatContent 1.7 g, SodiumContent 53.2 mg, SugarContent 0.4 g
SLOW-COOKER BISCUITS AND SAUSAGE GRAVY - PILLSBURY.COM
This creamy, casserole-style biscuits and gravy cooks itself to perfection in your slow cooker. Perfect for sharing with your family or wowing a crowd!
Provided by Pillsbury Kitchens
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 7
Steps:
- In 10-inch skillet, break up sausage and cook over medium-high heat 6 to 8 minutes, stirring occasionally, until no longer pink. With slotted spoon, remove sausage from skillet to small bowl; set aside.
- Decrease heat to medium. Add butter to drippings in skillet; cook until butter is melted. Add flour and pepper; cook about 1 minute, stirring constantly with whisk, until no lumps remain. Slowly add milk; cook 1 to 3 minutes, stirring constantly, until mixture is thickened. Stir in cooked sausage.
- Spray 5- to 6-quart oval slow cooker with cooking spray. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces; place in slow cooker.
- Pour sausage mixture on top of biscuit pieces in slow cooker. Cover top of insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.)
- Cook on Low heat setting 2 hours to 2 hours 30 minutes. Insert paring knife into center of casserole to make sure biscuits are fully baked; outer edge will be deep golden brown. Top with green onions before serving.
Nutrition Facts : Calories 320 , CarbohydrateContent 30 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 0 g, ProteinContent 9 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 730 mg, SugarContent 6 g, TransFatContent 0 g
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