Semolina pasta recipe

Our Homemade Semolina Pasta Dough is perfect for making endless shapes of fresh pasta at home! This recipe was adapted from a few of my favorite chef’s recipes and scaled-down to create a dough perfect for four, hearty entree portions (or 6 - 8 appetizer/side dish portions). It can easily be doubled (or tripled!) to feed a crowd.

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

Master making authentic semolina pasta at home with 2 ingredients to enjoy versatile comforting chewy bites with distinctly nutty flavor.

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 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.

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…

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.

An easy two ingredient semolina pasta dough which happens to be vegan. Use it to make a variety of hand rolled pasta shapes like orecchiette.

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

Homemade Semolina Pasta: If there was one food that I would have to specialize on for the rest of my career, it would be pasta. I have so much fun making it every time, and I am surprised that it took me this long to make an Instructable about it. It is a more difficult pro…