Semolina Nuggets Food

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.

SEMOLINA NUGGETS

Steps:

• Beat the egg in a bowl. Add salt to it.
• Mix the semolina with it. You can adjust the thickness of the mixture as you prefer by adding more/less semolina.
• Chop the onion and green chilies and add them to the mixture. Mix well.
• Make small balls with hand and deep fry the nuggets until golden yellow.
• You can also add vegetables (tomatoes/carrots/green peas) to it. One egg will make 8-10 nuggets depending on the size of them. You can add more eggs and semolina to increase the amount of nuggets.

CRISPY SEMOLINA NOODLES

Steps:

• Whisk egg, milk, salt, and sugar together in a bowl. Add semolina flour and whisk until combined.
• Heat 1 teaspoon oil in a griddle or pan over medium heat. Drop ladlefuls of batter in batches into the hot pan and fry until set and golden, 2 to 4 minutes, flipping halfway. Remove from the pan and let cool enough to handle, about 5 minutes.
• Roll up pancakes and thinly slice into "noodles."
• Heat remaining 2 teaspoons olive oil in the same pan over medium heat. Add pepper flakes and "noodles." Pan-fry until almost crisp, 2 to 4 minutes.