Semolina Pasta
Ingredients
1 cup Semolina flour
5 tbsp Water
1/2 tsp Fine salt
1/4 cup AP flour
Specialty items:
Directions
1. Using the countertop add the semolina and create a well in the middle of the flour.
2. Add the water (Room temperature) into the well and start to combine the flour into the water with your fingers.
3. Start kneading the mixture until a dough forms adding more water or semolina if necessary.
4. Form the dough in to a ball and cut into quarters then, cut the quarters in half.
5. Roll each piece of dough into very thin logs, cut the ends so they all line up.
6. Using a dough cutter cut 1 inch pieces out of the logs keeping them all the same size.
7. Place a wet paper towel underneath your gnocchi board to prevent sliding.
8. Taking one of the dough pieces, using your pointer and middle fingers apply pressure down. Press and roll back toward your body.
9. Repeat this process until all pieces are rolled. Add the pasta to a baking sheet with parchment and cover with all purpose flour.
10. To freeze measure 200 grams worth of pasta per bag making sure theres no air. Place into the freezer until you are ready to cook them.
11. If cooking the pasta fresh boil water with a pinch of salt. Add desired amount of pasta and cook for 5-8 minutes.
12. Serve with your favorite sauce and enjoy!
Recipe Recap
Ingredients
1 cup Semolina flour
5 tbsp Water
1/2 tsp Fine salt
1/4 cup AP flour
Specialty items:
Directions
1. Using the countertop add the semolina and create a well in the middle of the flour.
2. Add the water (Room temperature) into the well and start to combine the flour into the water with your fingers.
3. Start kneading the mixture until a dough forms adding more water or semolina if necessary.
4. Form the dough in to a ball and cut into quarters then, cut the quarters in half.
5. Roll each piece of dough into very thin logs, cut the ends so they all line up.
6. Using a dough cutter cut 1 inch pieces out of the logs keeping them all the same size.
7. Place a wet paper towel underneath your gnocchi board to prevent sliding.
8. Taking one of the dough pieces, using your pointer and middle fingers apply pressure down. Press and roll back toward your body.
9. Repeat this process until all pieces are rolled. Add the pasta to a baking sheet with parchment and cover with all purpose flour.
10. To freeze measure 200 grams worth of pasta per bag making sure theres no air. Place into the freezer until you are ready to cook them.
11. If cooking the pasta fresh boil water with a pinch of salt. Add desired amount of pasta and cook for 5-8 minutes.
12. Serve with your favorite sauce and enjoy!