WHAT IS DURUM SEMOLINA PASTA 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 World Cuisine European Italian
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
HOMEMADE DURUM WHEAT PASTA RECIPE | EAT SMARTER USA
The Homemade Durum Wheat Pasta recipe out of our category Pasta! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Total Time 3 hours 10 minutes
Yield 500
Number Of Ingredients 7
Steps:
- Add the flour, semolina, salt and oil with about 200 ml of lukewarm water in a bowl and mix. Mix the ingredients until very crumbly. Knead the dough on a floured work surface with your hands at least for 10 minutes. The dough should be elastic and binding well together. If this is not the case, knead another 1-2 tablespoons of water into the dough. Wrap the dough in foil and let rest for about 2 hours at room temperature.
- Sprinkle the work surface with flour and semolina, and divide the dough into four portions. Roll out each portion about 2-3 mm thin. Since the dough is very firm, it requires some strength and patience to roll out. It comes easier with a pasta machine. Allow the rolled dough to dry for about 10 minutes. Cut the rolled dough into small strips for tagliatelle pasta or wide strips for papardelle pasta.
- Dry the pasta either by hanging (such as over a drying rack) or form into little nests.
Nutrition Facts : Calories 671.1 kcal, FatContent 13.15 g, SaturatedFatContent 1.63 g, ProteinContent 19.67 g, CarbohydrateContent 117.31 g, SugarContent 0 g, CholesterolContent 0 mg
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