Semolina Dough Recipes

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SEMOLINA PASTA DOUGH



Semolina Pasta Dough image

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!

Provided by Momginerd

Categories     Healthy

Time 25m

Yield 1/2 lb, 4-6 serving(s)

Number Of Ingredients 6

1 cup semolina flour
3/4 cup all-purpose flour
2 large eggs, room temp
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon water

Steps:

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

HOMEMADE SEMOLINA PASTA DOUGH



Homemade Semolina Pasta Dough image

This is a recipe for traditional Italian pasta dough made with durum wheat semolina flour. You can use the dough to make any pasta you desire, such as farfalle, tagliatelle, or ravioli, using either a pasta machine or rolling out the dough by hand.

Provided by Alemarsi

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 3

2 ½ cups semolina flour
1 pinch salt
1 cup water, or as needed, at room temperature

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.

Nutrition Facts : Sodium 40.5 mg

SEMOLINA BREAD RECIPE



Semolina Bread Recipe image

Sometimes it is nice to have a different kind bread, and that is where semolina bread is a great alternative.

Provided by Chef Tariq

Categories     Bread

Time 3h

Number Of Ingredients 6

1¾ cups Semolina Flour
¾ + ½ cup All Purpose Flour
1½ tsp Yeast
1 tsp Salt
2 tsp Pomegranate Molasses
1⅓ cup Warm Water

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.

Nutrition Facts : Calories 1451 kcal, Carbohydrate 296 g, Protein 49 g, Fat 4 g, SaturatedFat 1 g, Sodium 2352 mg, Fiber 16 g, Sugar 6 g, ServingSize 1 serving

SEMOLINA DOUGH



Semolina Dough image

Categories     Side

Yield makes a scant 2 pounds

Number Of Ingredients 3

2 1/2 cups all-purpose flour, plus more for dusting
1 3/4 cups semolina
1 1/4 cups water

Steps:

  • Combine the flour, semolina, and water in the bowl of a standing mixer fitted with the paddle attachment and mix on low speed until the dough comes together. Turn off the mixer, remove the paddle attachment, and replace it with the dough hook. Scrape down the sides of the bowl and beat the dough with the dough hook on medium speed until it forms a ball, about 5 minutes. Dust a flat work surface with flour. Turn the dough out onto the dusted surface and gently knead it for 20 to 25 minutes, until the ball begins to feel elastic and the surface of the dough feels smooth and silky. Wrap the dough in plastic wrap and refrigerate to rest for at least 45 minutes and up to overnight before sheeting it (any longer and the dough will discolor).

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  • Tip your semolina or 00 flour on a work surface. Create a well. If you're using water, add it little by little and mix pinching the sides in, creating a paste-like consistency. If you're adding eggs, crack the eggs/ egg yolks in the well and pinch with your fingertips to start combining (see videos below).
  • Carry on until the pasta dough completely absorbs the moisture and the dough comes together.
  • Start kneading the dough by pressing your palm toward forwards on the dough, then fold the dough back and repeat the motion. Keep kneading for 10 minutes, until the dough looks smooth and shiny.
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