Pasta and Noodle - Dinner
This is a recipe for traditional Italian pasta dough made with durum wheat semolina flour. You can use the dough to make any pasta you desire, such as farfalle, tagliatelle, or ravioli, using either a pasta machine or rolling out the dough by hand.
Prep 30 mins Additional: 30 mins Total: 1hr Servings: 4 Yield: 1 pound pasta dough
Homemade Semolina Pasta Dough
2 ½ cups semolina flour
1 pinch salt
1 cup water or as needed at room temperature
Dinner Step 1 Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center. Step 2 Pour water into the well a little at a time mixing it with the flour. Add as much water as needed to make a sticky but compact dough. Step 3 Knead dough with your hands by flattening the ball stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth but not too soft about 10 minutes. Step 4 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. Step 5 Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.
Servings Per Recipe:4 Calories: 1.8 % Daily Value * Magnesium: 0.6mg Potassium: 0.6mg Sodium: 40.5mg 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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