SEMOLINA PASTA DOUGH
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
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
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
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
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
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
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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- In a measuring cup or small bowl, stir together the warm water and the sugar. Sprinkle with the yeast and let stand until it starts to foam, about 5 minutes.
- Add the room-temperature water and the olive oil to the foaming yeast concoction. Let it rest for a moment.
- In a food processor, combine the semolina and all-purpose flours and the salt. With the motor running, add the yeast mixture in a steady stream and then pulse until the dough comes together in a rough mass, about 12 seconds. (If the dough doesn’t form a ball, sprinkle it with 1 to 2 teaspoons of cold water and pulse again until a rough mass forms.) Let the dough rest in the processor bowl for 5 to 10 minutes.
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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.
- If your dough feels too dry and doesn't come together, add a tbsp of water at a time, and keep kneading. If it feels too sticky, add a sprinkling of semolina/ 00 flour.
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- In a bowl add the water, sugar, yeast and half of the flour, and mix well to combine. Cover and let it rise until it is doubled in size and you can see bubbles. Like that the yeast will be activated
- Mix the first mixure with the rest of the ingridients and keep knead for 10 minutes until everything is combined well and the dough gets elastic. You need to knead it very well and be patient. When ready split in two balls and let them rise until they are doubled in size
- Dust some fine semolina in the worktop and roll you pizza dough. You can make it either thin, medium or deep pan. Add you favorite toppings and you are ready to bake
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- In the bowl of a stand mixer, whisk together the flours, semolina, yeast, sugar and salt. Add the water and stir together with a dough hook, just until it starts to come together.
- Fit the dough hook to the stand mixer and mix on low speed for about 5 minutes until the dough comes together in a smooth ball. The dough should still be quite sticky, but if will not come away from the bowl, add an extra tablespoon of flour and continue mixing until it comes together. Do not add too much flour or the crust will be tough.
- Drizzle a little olive oil down the inside of the bowl and roll the ball of dough around to coat it and the inside of the bowl.
- Cover the bowl with a tea towel and put in a warm place to rise for 45 minutes to an hour, until doubled in size. (When our kitchen is particularly cold, I like to turn the oven on for a couple of minutes, then turn it off so that the inside temperature is like a hot summer day, and let the dough rise in there.)
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