This is a recipe adapted from the Bob's Red Mill semolina flour package. Durum semolina is made from hard wheat and aside from being used in pasta, it can also be used in bread (gives a crunchy crust) as well as to coat the underside of pizza dough. You may vary the proportion of flours once you have tested this recipe a few times (the Bob's recipe uses only semolina flour) and some people omit the olive oil, but I like the taste.
Yield: 4 servings
Tools: pasta machine (or rolling pin & knife), hangers
Ingredients:
1 cup semolina flour
1/2 cup all purpose flour
2 eggs (or 3 egg whites)
2 tbsp. water
2 tbsp. olive oil
sea salt, to taste
Method:
1. Combine flours and salt in a bowl (some recipes will tell you to do the mixing on your counter, but I don't recommend this unless you have a lot of space and are less clumsy than I am!)
2. Lightly beat eggs in a separate bowl.
3. Make a well in your flour and incorporate eggs, olive oil and water. Start with a fork, then use your fingers.
4. Gently knead for about 10 minutes or until dough is elastic and firm.
5. IMPORTANT: cover the dough and let rest in the fridge for at least 20 minutes - the gluten needs time to develop!
6. Roll dough out on a lightly floured surface and roll to desired thinness (this is where the machine comes in very handy!) and then cut into strips. For good tips, check out Antonio Carluccio's site - everything looks so good!
7. Let the pasta strips dry another 10-15 minutes; yes, I use cleaned plastic coat hangers for this! Works as well as a "pasta-drying rack" in my opinion...
8. Cook pasta in boiling salted water for 3 -5 minutes depending on the shape and size of your pasta .
9. Drain and return to saucepan, mixing in your preferred sauce. Do not rinse! Rinsing removes all the starch and will make the sauce slide right off the pasta :-(
10. Serve with grated cheese or fresh herbs.
Yield: 4 servings
Tools: pasta machine (or rolling pin & knife), hangers
Ingredients:
1 cup semolina flour
1/2 cup all purpose flour
2 eggs (or 3 egg whites)
2 tbsp. water
2 tbsp. olive oil
sea salt, to taste
Method:
1. Combine flours and salt in a bowl (some recipes will tell you to do the mixing on your counter, but I don't recommend this unless you have a lot of space and are less clumsy than I am!)
2. Lightly beat eggs in a separate bowl.
3. Make a well in your flour and incorporate eggs, olive oil and water. Start with a fork, then use your fingers.
4. Gently knead for about 10 minutes or until dough is elastic and firm.
5. IMPORTANT: cover the dough and let rest in the fridge for at least 20 minutes - the gluten needs time to develop!
6. Roll dough out on a lightly floured surface and roll to desired thinness (this is where the machine comes in very handy!) and then cut into strips. For good tips, check out Antonio Carluccio's site - everything looks so good!
7. Let the pasta strips dry another 10-15 minutes; yes, I use cleaned plastic coat hangers for this! Works as well as a "pasta-drying rack" in my opinion...
8. Cook pasta in boiling salted water for 3 -5 minutes depending on the shape and size of your pasta .
9. Drain and return to saucepan, mixing in your preferred sauce. Do not rinse! Rinsing removes all the starch and will make the sauce slide right off the pasta :-(
10. Serve with grated cheese or fresh herbs.
RSS Feed
