Semolina Pasta Dough

Ingredients

3/4 cup semolina flour
1/4 cup water

Preparation

1
Pile the flour into a roomy bowl and make an indentation in the middle.
2
Pour the water into the indentation.
3
Use a wooden spoon to start scraping the edges of the flour pile down into the water.
4
Keep doing this for a while, eventually you'll get a lumpy mess that isn't quite dough yet.
5
Get your hands in there and start kneading the remaining flour in until the dough reaches an even consistency. It'll be a pretty stiff, dry dough. It's hard work, and will probably take a while.
6
If you have a stand mixer and a dough hook, try using it. I've had uneven results with my stand mixer - it tends to rip the dough to shreds without ever combining it into a good dough ball. Besides, kneading dough is good for your soul.
7
Use your pasta machine (or good old elbow grease) to roll the pasta out into sheets and shape it.
8
Either cook it immediately, or lay your pasta out flat to dry overnight. Once it has hardened you can store it for quite a long time.

Tools

 



About

Much like store-bought pasta, this basic pasta recipe doesn't contain eggs - which makes it suitable for drying and storing at room temperature.

Yield:

1.0 servings

Added:

Wednesday, January 20, 2010 - 5:53am

Creator:

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