Eggless Semolina Pasta Dough From Bobs Red Mill Food

SEMOLINA PASTA DOUGH

Steps:

• place first 5 ingredients in the bowl of a food processor using the metal blade.
• pulse food processor until dough takes on a corn-meal type texture.
• SLOWLY drizzle water while processor is running until dough forms a ball (sometimes we don't even need any water, so watch your dough closely).
• Remove dough to a lightly floured surface.
• From here we use our pasta machine to form our noodles. We use the widest setting for 6 cycles, lightly flowering the surfaces of the pasta if they become sticky. We then do only 1 cycle per setting until dough is to desired thickness.
• Let sheets sit for 15 minutes prior to using your preferred cutting technique.
• We spin the noodles into loose nests and dry on a cookie sheet for about 30 minute prior to cooking.
• These will cook very quickly, even the wider noodles in under 5 minute
• I have found a good tip for knowing when they are done is when they start to float!

EGGLESS PASTA

Steps:

• In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
• Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
• Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
• Cut pasta into desired shapes.
• Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.

EASY SEMOLINA PASTA DOUGH

Steps:

• Sift the all purpose flour and semolina flour together. *This is very important*.
• Using a Stand Mixer with the Dough Hook: Put all ingredients into the mixing bowl and turn the mixer on medium speed.
• Allow the dough to mix until it forms a ball.
• Take the dough out and lay on a lightly floured surface. The dough should be pliable, but not too sticky. If it sticks to your hands, mix in a little bit more semolina flour.
• Push the pasta dough through the pasta attachment on your stand mixer.
• Dust pasta with semolina flour as it comes out of the attachement.
• Toss fresh pasta in semolina flour and place on a tray. *Be liberal when dusting and tossing the fresh pasta in semolina flour so that it does not stick together.*.
• By Hand: On a clean work surface, make a mound of the flours and salt with a well in the middle.
• Add the eggs to the well, and start stirring with a fork, slowly incorporating all the flour until the dough comes together.
• Knead the dough until it is soft and pliable. This will take several minutes.
• Run the pasta dough through the widest setting on your pasta machine, fold into thirds, and roll again. Continue this process until the dough is shiny and elastic.
• Work the dough through the settings of the machine until the desired thickness is reached.
• Use the attachments to cut the dough into whatever shape you like.
• Toss fresh pasta in semolina flour and place on a tray. *Be liberal when dusting and tossing the fresh pasta in semolina flour so that it does not stick together.*.
• Cook fresh pasta in salted boiling water. Length of time depends on the shape you make. Fresh pasta will cook much faster than store bought pasta.

EGGLESS SEMOLINA PASTA DOUGH (FROM BOB'S RED MILL)

Steps:

• On a flat work surface combine flours and salt in a mound. From a little well in the middle for your wet ingredients.
• Add 1/2 cup water and 1 tbs oil, pouring into the well formed by your dry ingredients.
• Mix to make a stiff dough.
• Add one tablespoon of water at a time while combining mixture, until desired consistency is achieved (moderately stiff dough).
• Knead 10 minutes or until dough is elastic.
• Wrap dough in towel or place in plastic bag and let rest for 20 minutes.
• On a lightly floured surface roll out to desired thickness and cut as desired.
• To cook: Bring a large pot of water containing 1/2 teaspoon olive oil to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe.

BASIC PASTA WITH SEMOLINA (EGGLESS PASTA)

Steps:

• Place both types of flour in a large mixing bowl and stir to mix well.
• Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed.
• You may need more or less water, depending on the humidity in your kitchen.
• Place the dough on a floured work surface and knead it like bread for 8 to 10 minutes until smooth and elastic.
• Cover and let stand for 10 minutes at room temperature before using.

SEMOLINA PASTA

Steps:

• On a flat work surface form a mound of the semolina, salt, add egg, 1/2 cup water and oil in center top. Mix to make a stiff dough. Add one tablespoon of water at a time while combining mixture, until desired consistency is achieved (moderately stiff dough).
• Knead 10 minutes or until dough is elastic. Wrap dough in towel or place in plastic bag and let rest for 20 minutes.
• On a lightly floured surface roll out to desired thickness and cut as desired.
• Bring a large pot of water containing 1/2 teaspoon olive oil to a boil.
• Add pasta and cook until tender (approximately 3 - 5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe.