Simple Semolina Pasta
A traditional Italian pasta to cook fresh, dry or freeze.
Ingredients
- 2.5 cups semolina flour
- a pinch of salt
- 1 cup water
Instructions
- In a large bowl add the flour, make a well in the middle and add the water and salt, mix with a fork to combine, then move to a flat surface and gently knead for about 3-5 minutes, form into a compact dough ball, if the dough is too dry then add a little more water (1 tablespoon at a time).
- Cover the dough with a tea towel or wrap in plastic wrap and let rest 30 minutes.
- Knead the dough a couple of times, then roll it out on a lightly floured flat surface. Roll to about an ⅛ inch thickness, roll up and slice to make fettuccine or thicker or thinner or even into squares to add to soup. Cook in boiling salted water for about 6-7 minutes.
Notes
If you are using a stand mixer use the dough hook on speed 2 and knead for about 2-3 minutes. Then continue with the recipe.
All-purpose flour will work if you cannot find semolina, but the semolina will give you a better texture. We find semolina locally at both Wegmans and Shoprite.
To dry this pasta: Leave the pasta uncovered in a dry area for 12 to 24 hours, carefully turning it every 1-2 hours. Various factors can affect how long your pasta takes to dry, from temperature to humidity to the dough's thickness. You can use an electric fan on the lowest settling to circulate the air evenly.
Store dried pasta in an airtight plastic bag or container in a dry cool place it should keep for up to 3 months.
Fresh homemade pasta can be stored in the fridge for up to 2 days.
To freeze the pasta, place the cut or shaped pasta well-spaced on a cookie sheet, then put it in the freezer to harden for a couple of hours.
When they are ready, put them in freezer safe bags or containers and freeze. To cook, drop them frozen into the boiling water, stirring often. They may need a minute more to cook.
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