1 c Semolina flour 1 c All-purpose flour 1/2 c Water Simply mix the semolina and all-purpose flour and gradually add up to a half cup of water till the flour holds together in a ball. Cover and let rest for a half hour to an hour. Divide ball into quarters and roll through machine a quarter at a time. From Thomas P Collins
How To make Semolina Pasta's Videos
Pasta | Basics with Babish
Enter offer code “Babish” at Squarespace.com for 10% off your first purchase, or visit:
Pasta - one of the most beautiful and elegant dishes you can make in your kitchen. Learn how to make pasta from scratch, by hand, as well as two ways to utilize the fettuccine: aglio e olio and cacio e pepe.
Recipe:
Watch the rebroadcast of the Twitch livestream for this episode here:
Grocery List: Flour Semolina flour Eggs Olive oil Romano Parmigiano reggiano Garlic Parsley Lemon Salt Black pepper
Special equipment: Rolling pin OR pasta press Stainless steel pan Cheese grater
My first cookbook, Eat What You Watch, is available now in stores and online! Amazon: Barnes & Noble:
Theme song: Stay Tuned by Wuh Oh
Music: “Feel Good“ and “Add And” by Broke for Free
Binging With Babish Website: Basics With Babish Website: Patreon: Instagram: Facebook: Twitter: Twitch:
Semolina pasta dough | Video recipe
Homemade pasta is easier to make than you might think! Start with this easy semolina pasta dough for all of your creations such as farfalle, ravioli and tagliatelle.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
******* Find over 25,000 recipes on our site:
Like us on Facebook:
Browse our pins on Pinterest:
Follow us on Google+:
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:
Perfect Pasta Dough with Gennaro
Jamie Oliver's pal and Italian food guru Gennaro shows you how to make perfect pasta dough. Loads more videos, tips, features and recipes at JamieOliver.com.
For more nutrition info, click here:
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.
Support my channel
My cooking classes in the Boston area:
FACEBOOK: TWITTER: INSTAGRAM:
Why dried pasta is made with semolina (durum wheat) flour
Thanks to ShipStation for sponsoring the show! Get a 60-day free trial:
Thanks to Dr. Frank Manthey at North Dakota State University:
2008 paper showing what vitreous kernels of durum look like, versus starchy kernels:
2018 book chapter with an illustration of starch granule structure I used in the vid (p. 183):
2015 paper discussing starch damage and how it affects bread products: