Fresh Semolina Fettucine Recipes

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.

FRESH SEMOLINA FETTUCINE

Steps:

• Make dough:
• Stir together semolina and water in a large bowl until a slightly crumbly dough forms, then knead on a work surface (not floured) until smooth and elastic, 7 to 9 minutes (dough will start out dry; do not add water). Dust bottom of bowl with semolina, place dough on top, and let rest, covered with plastic wrap, 30 minutes.
• Roll out dough:
• Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover with plastic wrap. Set rollers of pasta machine on widest setting. Lightly dust rollers with all-purpose flour and feed 1 piece of dough through rollers. (Keep remaining dough covered.) Fold rectangle into thirds and feed it, open end first, through rollers 4 or 5 times, folding in thirds each time and feeding open end through. Lightly dust rollers and your hands with flour if necessary to prevent sticking.
• Turn dial to next (narrower) setting and feed dough through rollers twice at same setting without folding. Turn dial to next (narrower) setting and repeat. Dough should now be about 1/16 inch thick (about 14 inches long and 3 1/2 inches wide). Lay on a semolina-dusted baking sheet. Dust pasta with semolina. Roll out remaining dough in same manner (do not stack pasta sheets).
• Cut pasta:
• Attach fettuccine blades (to cut 1/4-inch-wide strips) to pasta machine. Feed one end of driest pasta sheet (the first one you rolled out) into cutters, holding other end straight up, then catch strips from underneath machine before sheet goes completely through rollers and gently lay across a semolina-dusted baking sheet. Cut remaining pasta sheets in same manner. Let cut pasta dry slightly, at least 5 minutes, before cooking.

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.