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
Provided by Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Combine the flour, semolina and salt on a clean counter or in a mixing bowl. Incorporate the egg yolks, olive oil and 4 ounces water and continue to mix until a smooth ball of dough forms. Wrap the dough in plastic wrap and let rest on a counter for 20 to 30 minutes if rolling immediately. Alternatively, refrigerate overnight until ready to use; bring to room temperature before rolling.
- Roll, shape and cook as desired.
FRESH PASTA
This fresh pasta is tender yet resilient enough to meet all your pasta needs -- from making simple fettuccine to filled shapes like ravioli or tortellini. The recipe makes about 1 pound of pasta dough, enough to serve 4 to 6 people.
Provided by Food Network Kitchen
Time 1h10m
Yield 1 pound pasta dough
Number Of Ingredients 4
Steps:
- Beat together the eggs, yolk and olive oil with a fork in a large spouted measuring cup.
- Combine the flour and a large pinch of kosher salt in the bowl of a food processor. Pulse briefly to combine. With the food processor motor running, gradually pour the egg mixture through the feed tube and let it run until the dough forms a ball around the blade. (If the dough is too sticky to form a ball, add a tablespoon or so of flour and process again. If it is too crumbly to form a ball, add cold water, 1 tablespoon at a time, and process again.) Once the dough forms a ball, process until smooth and springy, 20 to 30 seconds.
- Transfer the dough to a floured work surface and knead several times, until the dough comes together in a smooth ball.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. (The dough can be made 1 day ahead, wrapped and refrigerated. Let it come to room temperature before rolling.)
- Anchor a pasta machine to your countertop or secure the pasta attachment to a stand mixer. Set the machine to the widest setting. Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces while you work with the fourth.
- Flatten the dough into a rectangle and lightly dust with flour. Roll it through the pasta machine at the widest setting. Fold the dough in thirds like a letter and feed it through the pasta machine. Repeat the folding and feeding of the dough through the machine 2 more times. (Rolling and folding in this manner will help strengthen and smooth the dough.)
- Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as necessary and feed it through the machine. Repeat, feeding it through one more time.
- Adjust the machine to the next thinnest setting and feed the dough through 2 times as above. Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. The dough should be thin enough so that you can see your hand through it.
- If you are cutting your pasta into noodles: Stop rolling the dough through after you have gone through the second-to-last setting.
- If you are making filled pasta, like ravioli: Change the machine to the final setting and feed the dough through.
- Cut the dough in half crosswise and cover it with plastic wrap. Repeat the folding, rolling and cutting process with the 3 remaining pieces of dough. Cover each piece of dough as you finish. You should have 8 pieces of dough total.
- If you are cutting your pasta into noodles: Affix the cutting attachment to the pasta machine. Choose the desired setting and feed the dough through. Lightly toss the noodles with a little flour on a baking sheet to prevent sticking and cover with a dry kitchen towel while you process the rest of the dough. Cook the noodles in a large pot of boiling salted water until al dente, 3 to 4 minutes.
- If you are making filled pasta: Proceed according to your recipe's instructions.
FRESH SEMOLINA FETTUCINE
Provided by Kay Chun
Categories Pasta Maker Father's Day Dinner Potluck Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Make dough:
- Stir together semolina and water in a large bowl until a slightly crumbly dough forms, then knead on a work surface (not floured) until smooth and elastic, 7 to 9 minutes (dough will start out dry; do not add water). Dust bottom of bowl with semolina, place dough on top, and let rest, covered with plastic wrap, 30 minutes.
- Roll out dough:
- Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover with plastic wrap. Set rollers of pasta machine on widest setting. Lightly dust rollers with all-purpose flour and feed 1 piece of dough through rollers. (Keep remaining dough covered.) Fold rectangle into thirds and feed it, open end first, through rollers 4 or 5 times, folding in thirds each time and feeding open end through. Lightly dust rollers and your hands with flour if necessary to prevent sticking.
- Turn dial to next (narrower) setting and feed dough through rollers twice at same setting without folding. Turn dial to next (narrower) setting and repeat. Dough should now be about 1/16 inch thick (about 14 inches long and 3 1/2 inches wide). Lay on a semolina-dusted baking sheet. Dust pasta with semolina. Roll out remaining dough in same manner (do not stack pasta sheets).
- Cut pasta:
- Attach fettuccine blades (to cut 1/4-inch-wide strips) to pasta machine. Feed one end of driest pasta sheet (the first one you rolled out) into cutters, holding other end straight up, then catch strips from underneath machine before sheet goes completely through rollers and gently lay across a semolina-dusted baking sheet. Cut remaining pasta sheets in same manner. Let cut pasta dry slightly, at least 5 minutes, before cooking.
FRESH SEMOLINA ORECCHIETTE
Steps:
- In a large bowl stir together semolina and flour and form a well in center. Add water and a generous pinch of salt to well and with a fork gradually incorporated semolina mixture until a dough is formed (some of the mixture will not be incorporated). On a work surface knead dough, incorporating more semolina mixture from bowl as necessary and discard any hard clumps, until smooth and elastic, about 8 minutes. Divide dough into 8 pieces and wrap separately in plastic wrap.
- Line each of 2 trays with a dry kitchen towel and dust you hands with some semolina mixture. Remove plastic wrap from 1 piece of dough and roll between you hands to create a rope 3 to 4 feet long and 1/2 inch wide. Put rope on a work surface and with a sharp knife cut into 1/2-inch pieces, separating pieces as cut so they are no longer touching. Lightly toss cut pieces with a little semolina mixture.
- Put each cut piece of dough, a cut side down, in palm of hand and form a depression by pressing thumb of other hand into dough and twisting slightly. Arrange orecchiette on a kitchen-towel-lined tray. Make more orecchiette with remaining 7 pieces of dough in same manner, transferring to kitchen-towel-lined trays. Orecchiette may be made 2 days ahead and chilled on towel-lined trays, covered with plastic wrap.
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.
FRESH SEMOLINA ORECCHIETTE
This simple recipe for fresh semolina orecchiette is the perfect pasta and is courtesy of Donatella Arpaia.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 1 pound
Number Of Ingredients 4
Steps:
- Sift semolina and "00" flour together onto a large work surface to form a mound. Make a well in the center. Pour water into the well and add salt. Using a fork, slowly incorporate flours, beginning with inner rim of well, into the water until it forms a dough. Gather dough together to form a rounded mass. Begin kneading with the palms of your hand until dough becomes smooth and elastic, about 10 minutes. Divide dough in half and wrap each with plastic wrap. Let rest 1 hour.
- Cut each piece of dough in half. Working with one piece at a time, roll out dough 1/4 inch thick. Cut dough into 1-inch-thick strips and roll into 1/2-inch-thick rope. Cut rope crosswise into 1/4-inch pieces and lightly dust with flour. Repeat process with remaining dough.
- Press each piece of dough along the blade of a butter knife and turn over with your thumb; place orecchiette on a floured baking sheet. Cover until ready to use. Repeat process with remaining pieces.
EASY SEMOLINA PASTA DOUGH
This is an easy straight forward recipe for making semolina pasta. You can mix the dough by hand or in a stand mixer. You can use a traditional pasta press or the pasta attachment on your stand mixer. Easy enough to make for a week night dinner. This includes directions for using your stand mixer or kneading by hand.
Provided by Oliver Fischers Mo
Categories Healthy
Time 35m
Yield 5 serving(s)
Number Of Ingredients 5
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.
More about "fresh semolina fettucine food"
HOW TO MAKE SEMOLINA PASTA - EDIBLE PARADISE
From edibleparadise.com
FRESH PASTA FROM DURUM SEMOLINA RECIPES
From tfrecipes.com
FRESH SEMOLINA FETTUCCINE. - DINING AND COOKING
From diningandcooking.com
FRESH PASTAS - SEMOLINA ARTISANAL PASTA
From semolinapasta.com
FRESH SEMOLINA PASTA (ORICHETTE, ETC.): DRY BEFORE COOKING ...
From chowhound.com
HOW TO MAKE HOMEMADE FETTUCCINE (BY HAND OR MACHINE ...
From foodworthfeed.com
FRESH SEMOLINA PASTA : FOODPORN
From reddit.com
SEMOLINA – PASTA FOODS LTD
From pastafoods.com
FRESH SEMOLINA PASTA DOUGH - NO SHORTCUTS
From no-shortcuts.com
FRESH SEMOLINA AND EGG PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
FRESH SEMOLINA PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
FRESH SEMOLINA – CULINARY HARVEST-WAYNE, PA
From culinaryharvest.com
FRESH SEMOLINA PASTA RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
FRESH SEMOLINA FETTUCCINE. - PNGDIR | PNG IMAGE DIRECTORY
From w1.pngdir.com
FRESH FETTUCCINE: HOW TO MAKE AND ENJOY THEM - LA …
From lacucinaitaliana.com
HOW TO MAKE PERFECT HOMEMADE PASTA | HOW TO FEED A LOON
From howtofeedaloon.com
FRESH SEMOLINA FETTUCCINE. : FOODPORN
From reddit.com
FRESH SEMOLINA AND EGG PASTA - CRECIPE.COM
From crecipe.com
CONTINENTAL NOODLES | HOMEMADE PASTA IN TORONTO
From continentalnoodles.com
FRESH SEMOLINA AND EGG PASTA (KITCHENPC)
From kitchenpc.com
SEMOLINA ARTISANAL PASTA. ORGANIC DRIED PASTAS MADE IN L.A.
From semolinapasta.com
HOW TO MAKE SEMOLINA PASTA | ALLRECIPES
From allrecipes.com
FRESH SEMOLINA PASTA - RECIPES LIST
From recipes-list.com
FRESH SEMOLINA PASTA - ITALIAN SEMOLINA PASTA STROZZAPRETI ...
From italiantasty.com
FRESH SEMOLINA PASTA - MENU - COMUNE - COLUMBUS
From yelp.com
TAGLIATELLE RECIPE | FRESH TASTES BLOG | PBS FOOD
From pbs.org
FRESH SEMOLINA FETTUCINE RECIPES
From tfrecipes.com
PASTA SEMOLINA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOME-MADE FRESH PASTA USING SEMOLINA FLOUR - LUNA J.S.C
From lunajsc.com
FRESH SEMOLINA (DURUM WHEAT) PASTA - FOOD GARDENING NETWORK
From foodgardening.mequoda.com
HOMEMADE SEMOLINA PASTA DOUGH (HOW TO MAKE FRESH PASTA ...
From foodworthfeed.com
FRESH SEMOLINA AND EGG PASTA | RECIPE | HOMEMADE ...
From pinterest.ca
HOMEMADE FETTUCCINE PASTA RECIPE - JOE'S HEALTHY MEALS
From joeshealthymeals.com
GETTING STARTED: THE BEST BASIC SEMOLINA PASTA RECIPE - FOODAL
From foodal.com
FRESH SEMOLINA PASTA (ORICHETTE, ETC.): DRY BEFORE COOKING ...
From food52.com
FRESH SEMOLINA PASTA - RICARDO
From ricardocuisine.com
FETTUCCINE - SEMOLINARESTAURANT.COM
From semolinarestaurant.com
SPINACH SEMOLINA PASTA DOUGH WITH FRESH SPINACH RECIPE ...
From cdkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love