Basic Semolina Recipes

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.

FRESH SEMOLINA AND EGG PASTA

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.

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.

BASIC SEMOLINA PASTA

Steps:

• Put the flour on a well-cleaned kitchen counter and form it into the shape of a nest.
• In the well in the center of the flour, add the lightly beaten eggs and the salt.
• Start blending the mixture together with a fork, slowly adding the flour from the outer edges of the nest into the center until all of it is well incorporated.
• After the flour-egg mixture is completely incorporated, cover the counter and your hands with a sprinkling of flour. Knead the dough for approximately 15 minutes until it is about the consistency of modeling clay.
• Form the dough into a ball and wrap with plastic wrap and chill for around 30 minutes in the refrigerator.
• After chilling, plop the dough onto a clean surface dusted with semolina flour (again, to prevent sticking) and divide it into two even pieces.
• Sprinkle more flour on your counter and on a rolling pin. Flatten the dough ball with the rolling pin (or with a pasta maker if you have one available).
• Roll the dough with the pin unit it becomes translucent. Add dust to the countertop, your hands, and the pin as required. This is a quite lengthy process requiring up to 20 minutes.
• Set aside, and do the same with the other half. Then let the dough rest for another 10 minutes.
• Slice the pasta into thin strips or into shapes suitable for ravioli or other types of noodles.
• Dust the finished noodles with flour and hang them unit they are semi-dry. Once they are partially dry, you can freeze them or store them for up to four days in the refrigerator.

SEMOLINA BREAD RECIPE

Steps:

• Whisk together the semolina flour, ¾ cups all purpose flour, yeast and salt.
• Make a well in the middle of the dry ingredients and add the molasses and water. Mix with your hands until a dough forms. (It should be a bit sticky, add a bit of all purpose flour if necessary to be able to work the dough).
• Place dough in a bowl and cover with plastic wrap. Set aside for about 30 minutes to an hour until the dough doubles in size.
• Add the remaining ½ cup of all purpose flour and knead into the dough. Knead for about ten minutes and then shape the loaf and place on a baking tray lined with parchment paper.
• Cover with a damp cloth and allow the loaf to proof for an hour.
• Preheat the oven to 425ºF (220ºC).
• Uncover the loaf and cut three slits into the top of the loaf. Place in the oven and bake for 20 minutes.
• Lower oven temperature to 375ºF (190ºC) and continue to bake for another 15 minutes.
• The loaf will be done when golden brown and when it sounds hollow when knocked on the bottom.
• Remove and cool on a cooling rack.

SEMOLINA PUDDING

Steps:

• Add the milk, granulated sugar, vanilla extract, and salt to a medium-sized pot and bring everything to a boil on the stove while whisking regularly.
• Once the milk is boiling, remove the pot from the heat and add the semolina while whisking.
• Place the pot back on the hot burner and wait for the contents in the pot to boil while whisking regularly.
• Once boiling, remove the pot from the heat, place the lid on top, and let the semolina sit for 5 minutes.
• After 5 minutes, stir the semolina pudding in the pot with a wooden spoon until there are no lumps.
• Transfer the semolina pudding to serving bowls. Sprinkle with sugar and cinnamon and/or garnish with fresh fruit. You can enjoy the pudding warm or cold!

BASIC SEMOLINA!

Steps:

• Mix the semolina with a sufficient amount of milk until it makes a paste.
• Boil the rest of the milk in a pot.
• Add semolina paste, vanilla essence and sugar.
• Stir until thickens, you can eat it while its still hot or when its cold, it still tastes good! (I love it with canned fruit!).