Best 2 Fresh Semolina And Egg Pasta Recipes
Embark on a culinary journey to create delectable fresh semolina and egg pasta from scratch. This article offers a comprehensive guide, taking you step-by-step through the art of crafting homemade pasta. Discover the secrets of selecting the finest ingredients, mastering the technique of kneading and rolling out the dough, and cooking the pasta to perfection.
From classic spaghetti to delicate ravioli, this article provides a diverse collection of recipes to suit every taste and occasion. Learn how to make traditional spaghetti with a simple tomato sauce, or impress your dinner guests with homemade lasagna filled with rich béchamel and hearty ragu. Explore the art of filled pasta, crafting delicate ravioli with a variety of fillings, from classic cheese to creative combinations like butternut squash and goat cheese.
Whether you're a seasoned pasta maker or a curious home cook looking to expand your culinary skills, this article has something for everyone. Detailed instructions, helpful tips, and stunning photographs guide you through each recipe, ensuring success in your pasta-making endeavors. So gather your ingredients, prepare your kitchen, and get ready to create a delicious, homemade pasta feast that will tantalize your taste buds and impress your loved ones.
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
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.
Tips:
- Choose the right semolina flour: Fine semolina flour (also known as semolina rimacinata) is best for making fresh pasta because it has a finer texture and produces a smoother dough.
- Use fresh eggs: Fresh eggs will give your pasta a richer flavor and color.
- Knead the dough well: Kneading the dough for at least 10 minutes will help to develop the gluten and make the pasta more elastic.
- Let the dough rest: After kneading, let the dough rest for at least 30 minutes before rolling it out. This will allow the gluten to relax and make the dough easier to work with.
- Roll the dough out thinly: The thinner you roll the dough, the more delicate the pasta will be.
- Cook the pasta in plenty of boiling water: This will help to prevent the pasta from sticking together.
- Do not overcook the pasta: Fresh pasta cooks quickly, so be sure to taste it often to prevent it from becoming overcooked.
Conclusion:
Making fresh semolina and egg pasta is a rewarding experience that anyone can do at home. With a little practice, you'll be able to create delicious, homemade pasta that your family and friends will love. So what are you waiting for? Get started today!
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