Semolina Pasta

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Sure I'm lazy like everyone else, for most pasta dishes I just grab a bag of egg noodles or spaghetti. But when I'm in the mood for lasagna or raviolis, I have to go with fresh homemade pasta. Of course, there is no way to make raviolis from dry pasta, but it really makes a much better lasagna as well. Not to mention, it's really easy and fun.

Being the gadgety sort, I mix it with my stand mixer and use a pasta maker to roll out the dough, but it is also pretty easy to mix by hand and roll out with a rolling pin.

Preparation Time:
About an hour
Tools
  • Stand mixer with dough hook (optional)
  • Pasta maker or rolling pin
  • Pasta drying rack (optional)

Ingredients

  • 1 cup AP flour
  • 1 cup semolina flour
  • 1 pinch salt
  • 3 large eggs or 2 jumbo eggs
  • 1 tablespoon olive oil
Cooking Instructions
If you are mixing by hand, make a volcano out of your dry ingredients and add the eggs and the oil to the caldera. slowly work the volcano rim into the wet ingredients, working your way to the outside of the pile. Then knead it for 5 to 10 minutes by hand. If it is too dry give it a couple of sprays of water from your handy-dandy squirt bottle, if it is too wet, add a little more semolina flour.

If you have a stand mixer, just toss everything in and mix it for about a minute. Reach in and form it by hand into a ball. then switch to your dough hook. Knead it for 5-10 minutes. If it falls apart, stop the mixer and form it back into a ball. Adjust the moisture level as with the hand method.

Toss your dough ball into a plastic bag and let it sit on the counter for half an hour.

Divide your dough ball into nice working sized pieces. I usually end up with about 6, so I don't end up with a 10 foot ribbon of pasta to handle.

Set your pasta machine to its widest setting and run your dough through it. Fold the dough in half, and run it through again. Repeat 6-8 times. If it comes out a little sticky, sprinkle on a little more semolina flour.

Now it is time to start working your way down through the thinner settings on your machine, one at a time, until you reach your desired thickness.

Cut your sheets to the desired length and width, or run them through the noodle making dies. Hang to let air circulate and dry the pasta for at least 10 minutes before cooking. Remember, fresh pasta cooks MUCH faster than dry pasta

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thank you for sharing your

thank you for sharing your recipe- I have some semolina and very anxious to try some homemeade pasta- The dough seems a little stiff- is this normal? is this recipe ok to use to make pasta by hand instead of a machine? thank you

Yes, it should be stiff, but

Yes, it should be stiff, but not dry. It should be fine for rolling out the pasta by hand, but I've never tried.