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    You are in: Home / Recipes / Semolina Pasta Dough Recipe
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    Semolina Pasta Dough

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Cooputo's Note:

    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!

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    Ingredients:

    Serves: 4-6

    Yield:

    lb

    Units: US | Metric

    Directions:

    1. 1
      place first 5 ingredients in the bowl of a food processor using the metal blade.
    2. 2
      pulse food processor until dough takes on a corn-meal type texture.
    3. 3
      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).
    4. 4
      Remove dough to a lightly floured surface.
    5. 5
      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.
    6. 6
      Let sheets sit for 15 minutes prior to using your preferred cutting technique.
    7. 7
      We spin the noodles into loose nests and dry on a cookie sheet for about 30 minute prior to cooking.
    8. 8
      These will cook very quickly, even the wider noodles in under 5 minute
    9. 9
      I have found a good tip for knowing when they are done is when they start to float!

    Ratings & Reviews:

    • on June 27, 2012

      55

      Awesome recipe! Dough was easy to handle and pasta came out light and delicious. I kneaded using the dough hook of my KitchenAid mixer, added an extra tablespoon of water, and made fettuccine with the KitchenAid pasta attachments.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2013

      55

      Really like the pasta. After a couple of attempts, I decided to try 3/4 cup semolina and 1 cup all-purpose, but left everything else the same. I was having difficulty with the dough getting too tough and brittle when there was a higher proportion of semolina. <br/><br/>The change really helped. It came out great, and was very easy to work with. <br/><br/>Really not sure why the change was needed. Maybe it was the quality of my semolina.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2012

      55

      I did everything in my mixer and then let it rest so i could roll it out by hand. The next time i will use my pasta machine (I couldn't find it) to roll it out as by hand it was too thick.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Semolina Pasta Dough

    Serving Size: 1 (66 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 301.2
     
    Calories from Fat 57
    19%
    Total Fat 6.4 g
    9%
    Saturated Fat 1.3 g
    6%
    Cholesterol 93.0 mg
    31%
    Sodium 617.9 mg
    25%
    Total Carbohydrate 48.4 g
    16%
    Dietary Fiber 2.2 g
    9%
    Sugars 0.1 g
    0%
    Protein 10.8 g
    21%

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