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How To make Durum Wheat Pasta For Pasta Machine
3 c Finely ground Semolina flour
3/4 c Water
Following the instructions given in your owner's manual, prepare and set up the pasta machine with an extruder die to make the desired shape of pasta. All ingredients must be at room temperature. Add the dry ingredients to the pasta machine mixing bowl. Switch the pasta machine on. Slowly pour the liquid ingredients through the feed tube. Mix for approximately 3 minutes, or until the dough appears to be coming together in soft, pea-sized crumbs. Following the instructions given in your owner's manual, begin to extrude the dough. Cut off the first 2 to 3 inches extruded and discard. As the pasta begins to come out, gently move it away from the maching. Cut with a sharp paring knife or scissors at desired lengths. Place extruded pasta on a wire rack or on a clean kitchen cloth. Let sit for at least 30 minutes before cooking, or store for later use. Makes four 4 oz servings. Approximate nutritional analysis per serving without sauce: 451 Cal, 16g protein, 91g carbohydrates, 86g complex carbohydrates, 1g fat, 0mg
cholesterol, 3 mg sodium, 233mg potassium. From the book ....The Ultimate Pasta Machine Cookbook by Tom Lacalamita, Simon & Schuster ISBN# 0-671-50102-X Shared by Sandy Gamble <scg@indirect.com> From: scg@indirect.Com (Sandy Gamble) Date: 96-05-10 03:05:54 Edt
How To make Durum Wheat Pasta For Pasta Machine's Videos
Fabio's Kitchen: Episode 13, Whole Wheat Fresh Pasta Dough
Love pasta? We’re making it healthier in this episode of Fabio’s Kitchen. We are using 100% whole wheat flour, which means MORE nutrients and protein. The recipe is very simple and you’ll feel LESS guilty when eating it. Enjoy!
Whole Wheat Fresh Pasta Dough recipe can be found here:
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Fresh Milled Durum Wheat Extruded Pasta
Using a Phillips pasta extruder.
40% hydration.
200 grams freshly stone-ground durum wheat.
80 grams water.
Semolina Pasta Recipe with a Kitchenaid
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SEMOLINA PASTA RECIPE WITH A KITCHENAID. In this video; I'll demonstrate my Semolina Pasta Recipe with a Kitchenaid food processor, stand mixer and pasta attachments. You can have Fresh Pasta, start to finish (cooked and plated) in 1 hour.
INGREDIENTS YOU'LL NEED:
recipe by shereen pavlides
162g (5 1/2 ounces) all-purpose flour or “00” Italian pasta flour
157g (5 1/2 ounces) durum wheat semolina
3 large eggs
1/2 teaspoon kosher salt
1 - 3 tablespoons water
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Easy to Make Homemade Pasta Dough Recipe
Learn how to make homemade pasta from scratch in just 1 hour and only using 3 ingredients right from your own kitchen.
Homemade pasta is infinitely better than anything that comes from a package and I’m going to show you why!
Ingredients for this recipe:
560 grams 00 or All-Purpose flour (4 cups + 3 tbsp)
140 grams semolina flour (3/4 cup + 1 ½ tbsp)
7 eggs
Serves 12
Prep Time: 30 minutes
Resting Time: 30 minutes
Procedures:
1. Sift together the flours onto a clean surface and then form a well with it.
2. Add the eggs to the center of the well and whisk with a fork until combined and then slowly begin to add in the flour from the edges.
3. Once the egg and flour are combined use a pastry knife to scrape the surface to bring it all together to form a dough.
4. Knead for 12 to 15 minutes before wrapping in plastic and chilling in the refrigerator for 30 minutes.
5. Remove the plastic from the dough and cut it into 3 pieces.
6. Flatten 1 of the pieces of the dough with your hands and flour it lightly. Run it through the hand crank pasta maker on the 0 setting 3 times. Cut the dough in half.
7. Turn the crank to 3 and run it through 3 times.
8. Last, run it through on setting 6 twice. Dust with flour and place on a clean surface. Repeat the process with the remaining 2 dough balls.
9. Cut the dough ever 12”-14” inches long, dust it with flour on both sides and then run it through the spaghetti attachment or whatever desired noodle attachment you’d like. Dust again with flour and form it into a small ball and place it on a sheet tray lined with parchment paper and rest it for 15 more minutes so that it dries out a bit before cooking or storing.
CHEF NOTES:
• Do not use just semolina or kamut flour as the dough will be too hard.
• Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour
• You can also dry your pasta on a drying rack.
• STORING AND FREEZING HOMEMADE PASTA: After the pasta has been rolled into little balls and dried for 10-15 minutes cover in plastic wrap and refrigerate for up to 3 days. You can also freeze wrapped in plastic wrap for up to 2 months. If you are freezing you can add straight to boiling salted water from the freezer to cook.
Southern Italian Style Semolina and Water Pasta Dough and Handmade Orecchiette
To learn the secret to making perfect pasta you must understand humidity. If you know that, then you know a recipe will only take you so far and at some point, you’ll have to use your judgment to get you to the finish line. That's what this recipe is all about.
Fettucine Alfredo Recipe
Semolina and Water Dough
Gnocchi Dough
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Marc Vetri’s Book
Pasta Machine
00 Flour
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Handmade Egg Pasta | Hand Rolled & Shaped 9 Ways
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How can something so simple be so delicious, but yet few venture to make their own fresh handmade egg pasta. Learning to make fresh egg pasta might seem daunting at first, but if you follow the time tested steps and with a little practice you'll be making your own fresh pasta too.
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