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