So, I shared a easy recipe for semolina and water pasta yesterday, Later I ended up making more pasta for my wife and I, and my wife prefers an egg pasta, but I think, that she just has become used to it.
So, this is what I would consider a recipe for 2, knowing how much we like shrimp and pasta though, we made more. I took pictures of the steps as well.
75 grams Semolina flour
1 Egg (if you can source fresh farm eggs, they are the best)
a pinch of salt
and about a about 3/4 tsp of oil, I use peanut.
mix ingredients, I prefer using a bowl to mix , I use my hands, once most incorporated I then put it on the counter and knead it and roll it around to get a nice ball. Wrap in tight plastic and let it rest and hydrate further for about 30 minutes.
I suggest cutting it in 4 pieces otherwise the pasta will get too long to handle, or at-least I think.
I use a standmixer attachment, so I did not take photos of each thickness. Here is a break down roughly, I heavily coat it in more semolina, and flatten it nicely and uniformly with my hands. From there I roll it through #1 (4) times alternating direction, so the tail end goes back in first. I put this piece back on the counter and heavily dust with semolina again on both sides, back to the stand mixer, I run it through 2 times on 2, 3, 5, 6, & 7. The photos will show, why I say work in small batches.
so for cutting, again dust with semolina, but fold and dust into maybe 3 folds? And use a pizza cutter to cut, dust with semolina again, just to keeping it from sticking while it is resting or drying, it will often get absorbed in, when you start pulling the noodles apart, y9u will appreciate all the semolina!
Depending on when you use it, I have frozen and used, I have kept in fridge for a day or two I typically do it fresh, shortly before, or just a few hours, so they remain on the counter to dry a bit, no change in flavor by doing it a few hours in advance, but they can boil in 1 -5 minutes depending on all scenarios.
Enjoy
So, this is what I would consider a recipe for 2, knowing how much we like shrimp and pasta though, we made more. I took pictures of the steps as well.
75 grams Semolina flour
1 Egg (if you can source fresh farm eggs, they are the best)
a pinch of salt
and about a about 3/4 tsp of oil, I use peanut.
mix ingredients, I prefer using a bowl to mix , I use my hands, once most incorporated I then put it on the counter and knead it and roll it around to get a nice ball. Wrap in tight plastic and let it rest and hydrate further for about 30 minutes.
I suggest cutting it in 4 pieces otherwise the pasta will get too long to handle, or at-least I think.
I use a standmixer attachment, so I did not take photos of each thickness. Here is a break down roughly, I heavily coat it in more semolina, and flatten it nicely and uniformly with my hands. From there I roll it through #1 (4) times alternating direction, so the tail end goes back in first. I put this piece back on the counter and heavily dust with semolina again on both sides, back to the stand mixer, I run it through 2 times on 2, 3, 5, 6, & 7. The photos will show, why I say work in small batches.
so for cutting, again dust with semolina, but fold and dust into maybe 3 folds? And use a pizza cutter to cut, dust with semolina again, just to keeping it from sticking while it is resting or drying, it will often get absorbed in, when you start pulling the noodles apart, y9u will appreciate all the semolina!
Depending on when you use it, I have frozen and used, I have kept in fridge for a day or two I typically do it fresh, shortly before, or just a few hours, so they remain on the counter to dry a bit, no change in flavor by doing it a few hours in advance, but they can boil in 1 -5 minutes depending on all scenarios.
Enjoy
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