SEMILINA FLOUR RECIPES

HOMEMADE SEMOLINA PASTA DOUGH RECIPE | ALLRECIPES

Homemade Semolina Pasta Dough Recipe | Allrecipes image

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 World Cuisine European Italian

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 1 pound pasta dough

Number Of Ingredients 3

Ingredients

2?½ cups semolina flour
1 pinch salt
1 cup water, or as needed, at room temperature

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

HOMEMADE SEMOLINA PASTA DOUGH RECIPE | ALLRECIPES

Homemade Semolina Pasta Dough Recipe | Allrecipes image

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 World Cuisine European Italian

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 1 pound pasta dough

Number Of Ingredients 3

Ingredients

2?½ cups semolina flour
1 pinch salt
1 cup water, or as needed, at room temperature

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

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