Homemade Semolina Pasta Dough Food

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.

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!

HOMEMADE SEMOLINA PASTA DOUGH

Steps:

• Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
• Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
• Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.

SEMOLINA PASTA DOUGH

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 SEMOLINA FETTUCINE

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.

SEMOLINA DOUGH

Steps:

• Combine the flour, semolina, and water in the bowl of a standing mixer fitted with the paddle attachment and mix on low speed until the dough comes together. Turn off the mixer, remove the paddle attachment, and replace it with the dough hook. Scrape down the sides of the bowl and beat the dough with the dough hook on medium speed until it forms a ball, about 5 minutes. Dust a flat work surface with flour. Turn the dough out onto the dusted surface and gently knead it for 20 to 25 minutes, until the ball begins to feel elastic and the surface of the dough feels smooth and silky. Wrap the dough in plastic wrap and refrigerate to rest for at least 45 minutes and up to overnight before sheeting it (any longer and the dough will discolor).