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
SEMOLINA PASTA DOUGH
We make this pasta dough and it turns out perfectly every time. We use the food processor for the dough and a manual crank pasta machine for the noodles. Start to finish our pasta is done in less than 15 min and ready to cook!
Provided by Momginerd
Categories Healthy
Time 25m
Yield 1/2 lb, 4-6 serving(s)
Number Of Ingredients 6
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!
QUICK AND EASY FRESH EGG PASTA
An incredibly easy and versatile recipe to make a basic pasta dough.
Provided by Matthew Valleau
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Mix flour and salt together in a large bowl; push into a mound and make a well in the center. Place egg, water, and olive oil into the well; mix together, slowly incorporating the flour mixture until dough is combined.
- Turn out dough onto a floured work surface; knead until ball forms, 5 to 10 minutes. Divide in half; form into balls. Wrap each dough ball in plastic wrap; rest dough until malleable, about 30 minutes.
- Remove plastic wrap. Roll out dough balls; cut into desired shapes with a knife or pasta roller.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 0.2 g, Cholesterol 93 mg, Fat 9.2 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 1198.3 mg, Sugar 0.2 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.
PASTA WITH FRESH TOMATOES AND CORN
This is a great summertime and end of summer pasta. It is a a great way to use all those garden tomatoes and fresh corn. It takes almost no time to prepare and tastes delicious! Feel free to use your favorite pasta. I use thin spaghetti.
Provided by Simmi G
Categories Side Dish
Time 30m
Yield 3
Number Of Ingredients 11
Steps:
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
- Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 53.8 g, Cholesterol 56 mg, Fat 20.9 g, Fiber 6.2 g, Protein 11.8 g, SaturatedFat 3.1 g, Sodium 61.2 mg, Sugar 5.6 g
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 Italian Recipes
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
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