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Frequently Asked Questions
How do you make homemade fresh semolina pasta dough?
Combine the flour, semolina and salt on a clean counter or in a mixing bowl. Incorporate the egg yolks, olive oil and 4 ounces water and continue to mix until a smooth ball of dough forms. Wrap the dough in plastic wrap and let rest on a counter for 20 to 30 minutes if rolling immediately.
What is the difference between semolina pasta dough and regular pasta dough?
Semola Rimacinata (300g/2 cups) - semola rimacinata is finely ground semolina made from hard durm wheat. The sturdier grain makes a sturdier dough than 00 flour and has much more of a bite to it once cooked than regular pastas.
What is the best way to cut semolina pasta dough?
Cut a piece of the semolina pasta dough and roll it into a snake like shape. Cut this into small pillows, then using a butter knife, press down on it and gently roll it forward. Shape it around your finger pressing in the middle so it becomes wider.