How To Make Semolina Pasta Dough in a Stand Mixer
This semolina pasta dough is the perfect recipe for making easy handmade pasta at home! This restaurant-quality recipe is perfect for making all types of pasta including noodles (like spaghetti and fettuccine), filled pastas (like ravioli and tortellini) and fun shapes (like rigatoni and bowties!)
Check out our full blog post for the entire recipe, pasta making tips and tricks and more homemade pasta recipe inspiration!
-1 1/4 Cups (150 grams) Semolina Flour
- 1 1/4 Cups (150 grams) Bread Flour
- 1 whole egg
- 5 egg yolks
- Water, as needed
Full Recipe:
Homemade Pasta Shape Posts:
Fettuccine:
Pappardelle:
Farfalle:
SEMOLINA Pasta Dough!!!
FREE VIDEO COURSE -
This is a staple dough in our recipe book. Semolina Pasta Dough. You can make so many beautiful and delicious shapes with this dough like orecchiette, cavatelli, strascinati and many more. This recipe makes enough pasta for 2-3 people, since it is water based it is lighter on the stomach compared to egg based doughs.
Want to learn more about making fresh pasta and join a community of pasta makers from all over the world?
Stay tuned for more pasta videos that use this dough!
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Pasta Dough Recipe:
300 grams, Semolina
130 grams, Hot Water
Sift flour
Make a well
Add water
Mix the water and slowly incorporate the flour
A rough dough will form, then start to knead for 5 minutes until smooth
Wrap the dough and let it rest for at least an hour before rolling and shaping
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Music: Mustaches and Martinis by Chalalatas
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Make Beautiful Pasta ~ Semolina Dough
My second video features semolina dough, which we can use to make shapes that require structure and a specific texture ~ re: chew. I’ll take you through all the steps, give some tips and background and hopefully help your appreciation and education for food. Finally, I’ll show you how to make cavatelli (use a fork if you don’t have a fancy board).
Start the discussion, I'd love to talk about the history (maybe you know a thing or two) or recipes, or just how your day is going!
Hope you enjoy, I’m getting better with the production of it but still learning :)
Consider these shapes:
Cavatelli
Capunti
Trofie
Pici
Orecchiette
Recipe:
1kg semolina
450g hot water (but anywhere between 44-48% depending on flour, shape & humidity)
pinch of salt
More to come
Subscribe, like & enjoy!
Music:
Cavatelli by Marc Cardarelli
Just Us by Bonus Points
How to Make Homemade Pasta | Pasta Recipe | Allrecipes.com
Get the top-rated recipe for Fresh Semolina and Egg Pasta at
Watch how to make fresh pasta at home! This simple pasta is made with semolina flour and eggs. You can find semolina flour in most gourmet grocery stores. Shape the pasta dough into your favorite pasta shapes! And try it with cream sauces.
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How to Make Water-based Pasta (an in-depth guide)
How to Make Water-based Pasta (an in-depth guide)
00:00 Intro
00:24 When to use water-based dough and when to use egg-based dough
01:20 Semolina vs 00 flour
03:00 How to measure ingredients
03:35 Making the dough
07:56 Shaping orecchiette
11:16 Cooking orecchiette
Pasta Dough Recipe:
For 4 first course servings (3 main course)
300g semolina flour (ideally Italian semola)
175g water at 170F (77C)
Put semolina and water into the food processor or stand mixer with a paddle attachment (in the video I said a dough hook, but a paddle will work faster). Run the machine until a dough just comes together. Get it out onto a clean (unfloured) surface and knead for a total of 8 minutes (longer is fine). It will be sticky in the beginning and might require scraping off the counter, but should become completely smooth and not sticky very quickly. If after 1 minute of kneading the dough is still sticking, knead in flour 1 Tbsp at a time. Even if the dough feels great after 2 min, make sure you still knead for 8. Sprinkle the dough with flour, wrap in plastic, and rest at room temp at least 30 min and up to 5 hours.
If you want to make the dough completely by hand, here is a video that shows how to bring the wet and dry ingredients together using the well method:
Shape the dough as shown in the video. If serving the same day, cover with a towel and let sit until ready to cook. Or put in the freezer for 2 hours on a sheet until hard and then collect into a freezer bag.
Cook in generously salted boiling water. I use 65g salt for 6.5 quarts (6 L) water. After they float, they should take about 2 min, but make sure to taste frequently.
By the way, I adore Pasta Grannies channel It’s very inspiring and you can get many tips.
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Maccheroni al Ferro: Homemade Semolina Pasta
In Part 1 of this 2-part recipe, Massimo Bruno shows you how to make homemade semolina pasta. It only takes a few minutes!
Here are the ingredients you will need:
1 cup semola rimacinata (remilled durum wheat flour)
1/2 cup water, room temperature
1 tablespoon extra virgin olive oil
Sea salt, Q.B. (for boiling the pasta)
In Part 2 you will learn how to make a delicious porcini mushroom and sausage ragù to go with the pasta. Here's the link: