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Homemade Semolina Pasta

Homemade pasta noodles made with semolina flour. The result is a little tougher texture that holds up to longer cooking and tastes great.
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Homemade Semolina Pasta
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Servings: 4
Total Time: 3 hours
Recipe by: Rae

Ingredients

500 grams semolina flour or (14 oz plus a scant more)
4 large eggs
1/2 tsp salt

Directions

1. Put all the ingredients into a stand mixer with a dough hook. Turn on low and mix until the dough becomes a firm ball, 5 minutes.

2. Form the dough into a disk, cover the dough and let sit for 30 minutes.

3. Cut the dough into 4 equal parts. Run each portion through the pasta roller on the #1 setting. Fold the dough in half and run it through #1 at least 6 more times. Then run it through on the #2 setting once, continue to #3 setting and so on until the dough is as thin as you like. Cut the dough into the shape you want, spaghetti, linguini, or parpadelle, etc.

4. Now you can boil your pasta or hang it on a pasta rack and allow it to dry.

5. To cook the pasta bring 2 quarts of salted water to a boil and submerge the pasta. Pasta is done when it floats, 2 to 8 minutes (depending on the thickness of the pasta and whether it's fresh or dry).

6. Drain and serve anyway you like!

Notes & Tips

I served mine with 1 oz toasted pinenuts, 2 TBSP garlic chips, 4 TBSP olive oil, a blend of wilted greens and shaved Parmesan on the top.




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