Best 2 Fresh Semolina And Egg Pasta Recipes
Fresh semolina and egg pasta is a delicious and versatile dish that can be enjoyed in many different ways. It is made with a combination of semolina flour, eggs, and water, and can be used to make a variety of pasta shapes, including spaghetti, fettuccine, and ravioli. Fresh semolina and egg pasta has a slightly chewy texture and a nutty flavor, and it is often used in Italian cuisine. If you are looking for a delicious and easy-to-make pasta dish, then fresh semolina and egg pasta is a great option.
Here are our top 2 tried and tested recipes!
FRESH SEMOLINA AND EGG PASTA
Just like Mama used to make! Nothing beats fresh pasta, and this simple semolina and egg recipe is the best thing ever. You can use this recipe to make any style of pasta you like, from fettucine to ravioli to lasagna. Semolina is a special variety of wheat flour available at health food stores and gourmet grocery stores.
Provided by jenn
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
- Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
- Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 24.1 g, Cholesterol 139.5 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 1.7 g, Sodium 53.2 mg, Sugar 0.4 g
FRESH SEMOLINA AND EGG PASTA
Make and share this Fresh Semolina and Egg Pasta recipe from Food.com.
Provided by spatchcock
Categories European
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt.
- On a clean surface, make a mountain out of flour mixture then make a deep well in center.
- Break the eggs into the well and add olive oil.
- Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well.
- When mixture becomes too thick to mix with a fork, begin kneading with your hands.
- Knead dough for 8 to 12 minutes, until it is smooth and supple.
- Dust dough and work surface with semolina as needed to keep dough from becoming sticky.
- Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
- Roll out dough with a pasta machine or a rolling pin to desired thickness.
- Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.
- Bring water to a boil in a large pot, then add 4 teaspoons salt.
- Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness.
- Drain immediately and toss with your favorite sauce.
Tips:
- Use the right flour: Semolina flour is the best choice for fresh pasta, as it gives the pasta a slightly nutty flavor and a firm texture. You can also use all-purpose flour, but the pasta will be softer.
- Use fresh eggs: Fresh eggs will give your pasta a richer flavor and color.
- Knead the dough properly: Kneading the dough develops the gluten, which gives the pasta its elasticity and strength. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Rest the dough: Resting the dough allows the gluten to relax and makes the dough easier to roll out. Rest the dough for at least 30 minutes before rolling it out.
- Roll the dough thinly: The thinner you roll the dough, the more tender the pasta will be. Roll the dough to a thickness of about 1/16 inch.
- Cook the pasta in plenty of boiling water: This will help to prevent the pasta from sticking together.
- Don't overcook the pasta: Fresh pasta cooks quickly, so be careful not to overcook it. Cook the pasta for 2-3 minutes, or until it is al dente.
Conclusion:
Fresh semolina and egg pasta is a delicious and versatile dish that can be served with a variety of sauces. With a little practice, you can make fresh pasta at home that is just as good as anything you can buy in a store. So next time you're in the mood for pasta, give this recipe a try.
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