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Semolina pasta

Homemade semod pastry

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.

Homemade semod pastry

 

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

Homemade semod pastry

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.

Semolina pasta

8 comments

Graziella 31 August 2018 at 20:29

Hello, I am preparing the dough with durum wheat flour to make noodles. What weight of pasta I calculate per person ?
Thanks

Reply
Ada Parisi 31 August 2018 at 21:02

Hi Graziella. If noodles without eggs, and then the thicker cut it, you must allow at least 120 g per person. If the egg, then thinner, are enough safely 80. Then, also it depends on hunger!

Reply
Diana January 7, 2016 at 18:07

Is it possible to make Sardinian fregula with this pasta recipe? We tasted fregula sarda in last year’s vacation to Sardinia and we loved this plate, but we cannot find it in portuguese stores…

Reply
Ada Parisi 8 January 2016 at 12:39

Hi Diana, You can make the fregula sarda in this way: ingredient: 400 grams of semolina flour, 200 milliliter warm water, salt. Dissolve in warm water a pinch of salt; in a bowl put a little of water and a tablespoon of semolina flour. Working with your fingertips in a circular motion and form clots pasta joining gradually semolina and water. When you get a grainy dough, spread on baking paper and let it dry until dry in a cool, well-ventilated place. Finally a few minutes to roast in a hot oven. LEt me know! ADA

Reply
Diana 8 January 2016 at 13:44

Grazzie! 🙂 I will try to make it and I will give you feedback!
Thank you very much for your prompt reply and kindness!

Reply
Ada Parisi 8 January 2016 at 14:23

My pleasure Diana, I wait for your results! ADA

Reply
Rosy 6 December 2015 at 13:40

I'm trying, the dough is resting.
But how many minutes to Cook?
While we're at, even the egg noodles, How many minutes? Made a little dough, but I had only two eggs…..
Thanks Ada
Rosy

Reply
Ada Parisi 6 December 2015 at 13:49

Hi Rosy! Depends on the size and especially the thickness that you give, in any case a few minutes, especially the one with egg. If there are two or three minute egg noodles or fettuccine is sufficient, If it's pasta di semola five minutes but again depends on the size. My suggestion is to try after two minutes both pastes and evaluate. Let me know, ADA

Reply

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