Semolina Pasta Dough
By: Helen Pitlick
Published: Wednesday, January 20, 2010 - 5:53am

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.

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.