SEMOLINA PASTA RECIPE 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 Italian Recipes

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

EASY SEMOLINA PASTA DOUGH RECIPE - FOOD.COM

Easy Semolina Pasta Dough Recipe - Food.com image

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

Ingredients

1 1/4 cups all-purpose flour
1 1/4 cups semolina flour
4 eggs
1 tablespoon olive oil, plus 1 teaspoon olive oil
1 pinch salt

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

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HOMEMADE SEMOLINA PASTA RECIPE - FOOD.COM

I like this recipe because it always turns out and it works real good with my Pasta Maker. You can also roll it out with a rolling pin.
From food.com
Reviews 5.0
Total Time 32 minutes
Calories 52.8 per serving

Amount given for ravioli.

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Go for it. Once you try homemade pasta, you're hooked. —Kathryn Conrad, Milwaukee, Wisconsin
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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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Total Time 45 minutes
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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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This beautiful Bolognese-filled ravioli is absolutely incredible, and is a homage to the tinned stuff I used to enjoy as a kid. That’s the funny thing about memories and food – sometimes the memory is better than the reality. So without question, travelling and being enlightened to food made with passion, without compromise, gives you the tools to reinvent old classics, to be even better than your memories, just like I’ve done here.
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Total Time 2 hours 30 minutes
Cuisine italian
Calories 650 calories per serving

1. Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
2. Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
3. Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
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6. Freeze the remaining Bolognese (you’ll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli – you can cook them from frozen in the sauce.
7. Put a pan of salted water on to boil for the pasta.
8. For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden. Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low heat.
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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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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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Reviews 4.5
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BOLOGNESE RAVIOLI | JAMIE OLIVER PASTA RECIPES

1. Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
2. Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
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Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
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