Semolina Pasta Dough

December 6, 2010

After a few hic-cups in pasta making attempts, I think I’ve finally gotten this worked out. I used my KitchenAid mixer to do the heavy lifting, like kneading and rolling the dough, so I don’t even break a sweat. Kneading is reported to be good for the soul; put you in touch with your food; build upper arm muscle; blah, blah, blah. I don’t enjoy kneading by hand, probably because I never feel like I’ve got it right. With the stand mixer, I just set the timer and let it go.

My grand plan for Christmas gift giving is home-made ravioli and home-made marinara sauce that I can in a pressure canner. I think that’s the right way to say it. Anyway, I’m making cheese ravioli and freezing them and making marinara sauce and canning it. I’ve wanted to do home preserving or, canning, for a long time and, this is the year. Stay tuned for more on both canning and ravioli making.

Back to pasta making.

This is a basic semolina pasta recipe with just four ingredients and it can be used for any pasta shape from spaghetti to flat sheets for lasagna or ravioli.

I’ve made this recipe using eggs and Egg Beaters (the single serving size is approximately two eggs). I didn’t notice any difference in either texture or taste so, if you’re worried about Cholesterol, don’t hesitate to use the Egg Beaters.

Semolina Pasta

yield one pound

2 cups semolina flour

2 eggs, slightly beaten

1 tsp olive oil

3/4 tsp salt

2 – 4 tbsp warm water

Mound flour in a large bowl and make a well in the center. Add the eggs, olive oil, salt and 2 tbsp of the warm water. Using a fork, combine all ingredients until a dough ball forms. If the mixture is too dry to hold together, gradually add the remaining water.

Knead for 8-10 minutes until smooth and elastic. If you are kneading on a cutting board, lightly flour it. I don’t need the extra flour with the KitchenAid dough hook doing the kneading.

Wrap the dough in plastic wrap and let rest for at least 30 minutes before rolling out and cutting.