Easy Semolina Pasta Dough

Submitted by Oliver Fischers Mo

"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."

 

• Ready In: 35mins
• Ingredients: 5
• Serves: 5

ingredients

• 1 1⁄4 cups all-purpose flour
• 1 1⁄4 cups semolina flour
• 4 eggs
• 1 tablespoon olive oil, plus 1 teaspoon olive oil
• 1 pinch salt

directions

1. Sift the all purpose flour and semolina flour together. *This is very important*.
2. Using a Stand Mixer with the Dough Hook: Put all ingredients into the mixing bowl and turn the mixer on medium speed.
3. Allow the dough to mix until it forms a ball.
4. 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.
5. Push the pasta dough through the pasta attachment on your stand mixer.
6. Dust pasta with semolina flour as it comes out of the attachement.
7. 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.*.
8. By Hand: On a clean work surface, make a mound of the flours and salt with a well in the middle.
9. Add the eggs to the well, and start stirring with a fork, slowly incorporating all the flour until the dough comes together.
10. Knead the dough until it is soft and pliable. This will take several minutes.
11. 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.
12. Work the dough through the settings of the machine until the desired thickness is reached.
13. Use the attachments to cut the dough into whatever shape you like.
14. 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.*.
15. 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.

Reviews

[mmcwillis]

This pasta is so versatile. I double the batch. It freezes well without effecting the quality.