Semolina pasta recipe

This article presents the basic recipe for Italian semolina pasta dough.

This homemade semolina pasta dough is an easy eggless recipe used to make hand-rolled cavatelli, orecchiette, and many more shapes traditional to Southern and Central Italy. Here's how to make it.

Fresh semolina pasta is literally at your fingertips as you knead together two types of flour, salt, eggs, and olive oil to make homemade pasta dough.

This article will teach you how to make homemade semolina pasta step by step. This basic recipe is perfect for fettuccine, but you can also use it for other types of pasta, such as orecchiette, cavatelli, and maccheroni. First, I'll show you how to make tagliatelle with Italian pasta dough without egg and which traditional recipes go perfectly with it. After that, you'll find instructions for more advanced types of pasta, as well as tips for cooking, storing, and drying pasta made from durum…

Flour comes in various types and tastes. There is all-purpose flour, Semolina, corn, whole-wheat flour, bread flour, Italian flour, pastry flour, flour for pasta, cake flour, and various other types of flour. Despite falling into the

I love Semolina pasta, and the dough is so easy to make. If you don’t have a pasta machine. you can roll out the dough, and with a knife, cut...

The texture and flavor of fresh pasta stands head and shoulders above boxed pasta. Learning how to make homemade pasta requires just a rolling pin and a few ingredients.

Not good, Good, and Best Pasta Doughs for Small Pasta Shapes. Best is 400 grams semolina or ww flour and 4 eggs. Good was 400 grams semolina and 180 ml water.

I was fortunate to learn how to make fresh pasta from a true expert, Sfoglina Simonetta Capotondo. Simonetta is an artisan pasta maker from Ancona, Italy who visited the US last summer to teach a high-end Italian restaurant chain new pasta shapes and techniques. Simonetta won 2nd place in all of Italy for the best professional handmade pasta. I was...

Semolina based fresh pasta is your go to recipe when you plan on hand shaping your pasta into pieces like cavatelli or orecchiett. If you plan on rolling and cutting or rolling and stuffing your pasta, then you should use an egg based fresh pasta recipe.