Semolina pasta (Flour, water, salt)

[Richard Chrz]

125 grams of semolina (AP or Bread flour If easier)
75 grams of warm water, about 85 degrees
Small pinch of salt, or omit salt and salt the pasta water

Mix together, knead until a nice doughy ball is formed. Wrap in plastic wrap and let rest for 30 minutes.

Cut it in 4 sections, and either use the stand mixer attachment for rolling (it;s what I do), or hand roll. Dust with flour and use a pizza cutter to cut desired size. On the KA attachment, this is rolled out to a 7.

Photo is just one 1/4 of that recipe.

When fresh it boils ready to use in almost less than a minute.

[captainlee]

We make semolina all the time but have always added an egg. Nice to see you don't need one, I'll give this a try.

[Richard Chrz]

My wife prefers an egg, but that could be an adjustment later down, the road, this is on a path to my own ramen.

But this is a super friendly ratio, so I wanted to share where I was at.

[Skip]

Nice Richard! Semolina Pasta is on my list for this winter sometime. Thanks for posting your recipe too. I've been using AP Flour...do you like the Semolina better?

[Richard Chrz]

captainlee , we are supposed to get our first flurries this weekend, I’m not ready, and I hope it is a just a passing early thing. Because I’m going to pout if it is different.

[captainlee]

Our forecasts are all over the board, but we will definitely have snow. It will be very cold but the ground is still warm.

[Andrrr]

I haven’t had much luck with pure flour based pastas but the semolina has always turned out well. A little different texture if I remember correctly but it’s worth a shot if you haven’t tried it before.

[Richard Chrz]

I’m not sure of everyone’s access to semolina in a bit larger amounts, well at least compared to our stores, we have very little access to it locally, other than small Bob’s Red Mills or similar.

This is what I currently buy.

https://www.amazon.com/Antimo-Caputo-Semolina-Italian-Semola/dp/B01N3XO2Q9?pd_rd_w=4INwS&content-id=amzn1.sym.32628caa-c59e-4a45-93eb-93ac6202e29a&pf_rd_p=32628caa-c59e-4a45-93eb-93ac6202e29a&pf_rd_r=R5MF1Q0NTCYMVV8T3DKF&pd_rd_wg =Kk7oG&pd_rd_r=05f6bf34-66db-4a38-a6a9-27bcac7483b0&psc=1&ref_=pd_bap_d_csi_pd_ys_c_rfy_r p_crs_0_t

[bordercollie]

I want to try this. Thank you .

[fzxdoc]

I'm with bordercollie , I want to give this a try. I often sidle up to messing with flour in my kitchen, then back off, especially if I have to do it right before serving the meal. Can't stand the mess.

Still, we love the taste and texture of fresh pasta when we eat out. I really should give it a try at least once. Accordingly, I've copied your recipe to Paprika, Richard. Thanks a bunch!

Question: how far ahead of time can you make it and store it in fridge?

Kathryn

[barelfly]

Richard Chrz - nudge nudge……


I’ll have to make some pasta next weekend. Rigatoni! Or mac…depends on what I make, but I’ll bust the extruder out and see what I can come up with to nudge a bit more

[Richard Chrz]

barelfly it’s happening, I’m imagining it arriving in very early Jan.

I just told my wife that pasta may be my most favorite vehicle

[fzxdoc]

Richard, Richard Chrz , thank you for all of the additional information regarding which press set to purchase and for suggesting the extruder set as well. It looks like fun. I'll make up a batch by hand first, and if it looks like a winner and I enjoy making it, I may invest in the 2 piece roller set plus the extruder set as you have suggested.

Kathryn

[Draznnl]

Thanks Richard. I too have copied this recipe into Paprika. I need to start a “When I get the guts to try it” section on there.

[Richard Chrz]

I’m not super tech savvy, but if you’d ever like to have a glass of wine and figure out a video chat, I could walk you through it a bit, it’s super easy, you don’t need a video to learn it, but a cocktail hour sounds fun, pasta is just the benefit.

P.s. I took a ton of photos today of my semolina noodles with eggs, I plan on organizing my thoughts and sharing, I’m just not very quick in organizing thoughts, lol. So that could be a bit..