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Semolina Pasta Dough

 

Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. It can also be made with flour from other cereals or grains. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca).

Most dried pasta is commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines,  but today many varieties of fresh pasta are also commercially produced by large-scale machines, and the products are widely available in supermarkets.

Fresh pasta is very quick to cook. I drop pasta into boiling water and remove it when it floats. Usually a few seconds.

 

This is a basic pasta recipe that does not include eggs. This is a good recipe to use if you are going to keep the dough in the fridge for more than a day as egg pasta dough will go black.

 

Ingredients

220ml water

1 tbs olive oil

1 ½ tsp salt

2 cups plain flour

1 cup semolina

 

Method

Combine all ingredients to a firm dough.

 

Roll thinly using a pasta machine.

 

 

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