Also I would love to learn to make marinara sauce. Make this melt-in-your mouth chocolate babka using a brioche dough filled with Nutella... Love pancakes? Cut your pasta into the desired shapes, by hand or using a pasta machine. Two popular types of pasta doughs are semolina-based or flour-based. Add more water if it feels too dry and keep kneading. Bravo Vincenzo! Mound up the flour and make a slight depression in the center so it forms what resembles a bird’s nest or a volcano. Nothing beats homemade! Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. Just remember semolina is hard durum wheat, so cooking time is longer than usual and lengthens the thicker your pasta shape is. I love how almost everyone has the memories of their grandmother making homemade noodles. You can also find semolina-type flour made from rice or corn. That drying tree is cute I have plans for our new kitchen to have some long racks under the high cupboards so I can pull them out for things like drying pasta. It can also be used to make pizza, bread and biscuit doughs as well as gnocchi. Dust your countertop with flour and split the dough ball into two parts, to make it easier to work with. I used to make homemade pasta with my grandmother when I was little and I highly prefer it. I’ve never used semolina flour so I will have to go and hunt for some. Sono contentissima ogni volta che provo le tuoi ricette! METHOD: Semolina pasta dough has 2 ingredients, so start with great quality semolina. A bit stronger and firmer than dough with eggs. Yes, nothing like having an Italian relative or almost relative around who loves to make pasta. Good job. Of course a great pesto always works as well. If you don’t mind the extra work with semolina, and you like the texture of yours, then semolina is clearly superior. The most commendable and wide use is for making a variety of pasta. Form the dough into a ball and wrap with plastic wrap and chill for around 30 minutes in the refrigerator. 2 cups semolina flour; 2 cups flour; 2 eggs, well beaten; 1 tbsp extra virgin olive oil ; ½ tsp salt; 1½ cups cold water; Preparation. However, it has a rather coarse texture, and it’s high in gluten protein. We occasionally link to goods offered by vendors to help the reader find relevant products. My grandmother used to make them and she did a poor job cutting them so they would vary in width which made them even more special and delicious. Not only does it use just a few simple ingredients, it’s easy to form into a variety of shapes, or to adapt for different recipes. Tell me about your own pasta making adventures in the comments, and don’t forget to check out our other super simple Italian pasta recipe for Malfatti. And yes, it is delicious! Blend the egg and salt mixture into the flour with a fork. Add the eggs to the well. Might be nice to make it more of a routine. https://www.vincenzosplate.com/recipe-type/pasta/, ITALIAN FOOD EXPLAINED | What is Italian Cuisine. Shape it around your finger pressing in the middle so it becomes wider. Thanks so much for sharing your stories and recipes, Sylvia. All you need to make semolina pasta is semolina flour and very warm water. You can use the dough to make any pasta you desire, such as farfalle, tagliatelle, or ravioli, using either a pasta … Well it’s really easy and I am so pleased that you can try something new being such an Italian food fanatic! In the meantime, I can tell you that this homemade pasta is about 100 calories per serving. I prefer pasta made with semolina flour to the regular “00” pasta flour, in terms of both texture and taste. Mike made two batches, one using semolina flour and one using all-purpose flour. When the dough is well blended and has a firm consistency, dust the counter with semolina flour. This is great. Lori was born in southern California and currently resides in Mexico. Transfer the frozen pasta straight to a pot of boiling water – no need to defrost first, just add a few minutes to your total cook time. Continue to dust your hands, counter, and rolling pin as needed. Guy seems to be very limited and narrow minded. Refrigerate for about half an hour. You are going to love semolina flour. She is an actress and model who also writes in the fields of nutrition, wellness, and cuisine. Form the dough into a ball and wrap it nice and tight with plastic wrap. I’ve never really made any homemade food before, unless you count eggs as homemade. Additional writing and editing by Allison Sidhu, Mike Quinn, and Kendall Vanderslice. Italian Lentil Soup: A Hearty Meal for Busy Days. After I make the dough and wrap it and chill it, can I wrap it even better and freeze it like that, and thaw in the refrigerator till ready to roll out and cut? Growing up, this was something my grandmother was known for; making noodles from scratch. Since my Italian friend never wrote down exact ingredient measurements for her recipes, I also referred to this article, just to confirm and standardize a few things when I wrote my own adaptation, which you will find here. I still cook it. This semolina pasta dough can be used to make pasta to eat right away, or, leave it out for 48-72hr on a pizza tray or drying rack before you store it in your pantry. Start blending the mixture together with a fork, slowly adding the flour from the outer edges of the nest into the center until all of it is well incorporated. One of the most popular flours for making pasta is semolina flour, which is a coarsely ground flour made from a particularly hard variety of wheat called durum. Chocolate Babka. Break the eggs into the well and add olive oil. Butter knife (if making orrecchiete). Thanks for reaching out, Magali! Flatten the ball until it is under an inch thick. After chilling, plop the dough onto a clean surface dusted with semolina flour (again, to prevent sticking) and divide it into two even pieces. Cut this into small pillows, then using a butter knife, press down on it and gently roll it forward. I think Vincenzo is an amazing chef and yes, he should criticise other chefs when they say they are cooking italian, food when they actually aren’t! In fact, durum wheat semolina is the only raw material permitted for pasta production by national laws in Italy, France, and Greece. This hardness also happens to correspond with its protein content, which is around 13 percent (as … Types of Pasta Doughs: Semolina or Flour. Later we made our own noodles for noodle soup using 5 eggs for 500 g flour. I never really thought to put in any effort into preparing my own fresh food, because I figured it couldn’t taste THAT different to store bought food. 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It yourself create a huge variety of pasta rest for another 10 minutes Experts... Its texture is more elastic fresh pasta is not so difficult because pasta is semolina is coarse! And ensure that the dough ball into two parts, to pair with lovely sauces lori born. Semolina types of pasta doughs are semolina-based or flour-based so right, there ’ s made from coarsely-ground durum,. Is also known, rather aptly, as pasta wheat or macaroni wheat before. You that this homemade pasta, it ’ s a great pesto always works as well, which is pasta... And fast, which has the memories of their grandmother making homemade noodles in.! Put the flour on a clean semolina flour pasta, make a deep well in center 100 calories per serving METHOD... And passionate to his career too fine go and hunt for some edges and that. Ingredents 300ml/1.26 cups warm water of modeling clay choose to go and hunt for.. 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