The Division is clear: North Italy pasta, southern Italy hard wheat semola paste, made only with water and flour. Having already given you the basic recipe of the EGG PASTA, I leave you today the SEMOLINA PASTA OR DURUM WHEAT FLOUR. To choose the format to be made between buses, Macaroni, orecchiette, trofie, scialatielli, Strozzapreti, malloreddus. Making homemade semoly pasta is easy. Obviously it's a consistent paste, that does not reach the levels of subtlety that manages to reach the egg noodles: keep then realize that, being heavier than the one with egg, need a little’ more to do a portion. But it is very good and is a great alternative for those who are intolerant or allergic to eggs.
I also make ravioli with semoless and egg-free and they are yummy, I guarantee. If you are at your first experience with stuffed pasta, take a look at our in-depth look at HOMEMADE RAVIOLI: DOUGH, SHAPES AND RIPIENS, where you'll also find the step by step video proceedings.
INGREDIENTS FOR 300 GRAMS OF SEMOLA PASTE
- 200 grams of flour of durum wheat semolina
- 100 ml lukewarm water
- a pinch of fine salt
- a teaspoon of extra virgin olive oil
Place the hard wheat semoth on the worktop, extra virgin olive oil and a pinch of salt. Then join the warm water by vigorously kneading until you have obtained a dry dough, elastic, even and smooth. Work it out on the table with the Palm of your hand, the part closest to the wrist, pushing forcefully and folding on itself the dough for ten minutes.
Finally, form a loaf with the dough and wrap it in food film. Let the dough rest for the semoly paste for at least thirty minutes, better if a full hour, at room temperature. You will see that gluten formation will make your dough elastic and easily workable. You can now proceed to give the dough the shape you like, both using the pasta machine, either by hand or with the ferret.