Easy recipe to make good re-milled semolina pasta
In my pantry, re-milled semolina is never missing… I use it in bread dough and to make pasta…
Both egg pasta and simple pasta with only water.
The process is very simple, I choose the shapes myself, otherwise I rely on the die if I change the format.
I like kneading it relaxes me, so if the quantities are small, I knead by hand.
I decide the format based on the sauce…
Knead with lukewarm water, let it rest for about half an hour to enhance its elasticity.
I use semolina pasta for rustic pasta, in the Mediterranean area, there are numerous pasta shapes with these simple and natural ingredients…
With 3.5 oz of semolina and 1/4 cup of water, you will get a generous portion of pasta.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 450.95 (Kcal)
- Carbohydrates 93.33 (g) of which sugars 1.33 (g)
- Proteins 14.00 (g)
- Fat 1.67 (g) of which saturated 0.05 (g)of which unsaturated 0.28 (g)
- Fibers 3.33 (g)
- Sodium 2.67 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Few but good!
- 3.5 cups re-milled durum wheat semolina (Plus semolina for the pastry board)
- 3/4 cup water (Approximate indication, you need to get a compact but workable dough. Each flour has its own characteristics.)
- 1 tbsp olive oil (Slightly less)
Tools
- Pasta Presses
- Pastry Board
Steps
Knead all the ingredients well. It should result in a firm and homogeneous dough.
And form a dough ball… That you will use for…
Orecchiette
Strascinati
Gnocchetti Sardi or Malloreddus
Pici or stringozzi
Fusi which are then striped strascinati
With rolling, the pasta for culurgiones, and the pasta to be steamed… I will talk about this elsewhere
Busiate trapanesi
Lorighittas which in the recipe I present, I added eggs, the original format is only semolina and water
Ligurian corzetti
How to Store Re-milled Semolina Pasta
After preparing the pasta and using some of it, what remains (I always knead larger quantities to be able to store) I keep in the freezer, taking care to freeze it on the tray before transferring to a bag or plastic container. Or I let it dry. It keeps in the refrigerator for two/three days, not longer.
