Yesterday I found at last! the ideal recipe for fresh pasta. To this day I was using plain white flour, but now I've tried durum wheat semolina, the finest grind. Here in Spain people use it for baby food.
It is so easy as mixing a cup of semolina with a quarter of a teaspoon of salt. I added half a teaspoon of paprika for taste and color. Then you add warm water till you get a firm dough, not at all wet.
You knead this dough for 15 minutes or so...Well in fact I dumped it into my breadmaker, dough cycle...I figure another type of machine could be used.
When it is smooth and elastic you let it rest for half an hour, 20 minutes must be enough. Then you make your noodles or lasagna sheets or whatever...This time I didn't use a pasta maker, I made it manually, quite grossly to tell the truth. I just rolled it as thin as I could and used a knife to make fettuccini. Very good results, I will always used semolina.
I know these noodles are too thick...But next time I will roll our dough thinner...
It is so easy as mixing a cup of semolina with a quarter of a teaspoon of salt. I added half a teaspoon of paprika for taste and color. Then you add warm water till you get a firm dough, not at all wet.
You knead this dough for 15 minutes or so...Well in fact I dumped it into my breadmaker, dough cycle...I figure another type of machine could be used.
When it is smooth and elastic you let it rest for half an hour, 20 minutes must be enough. Then you make your noodles or lasagna sheets or whatever...This time I didn't use a pasta maker, I made it manually, quite grossly to tell the truth. I just rolled it as thin as I could and used a knife to make fettuccini. Very good results, I will always used semolina.
I know these noodles are too thick...But next time I will roll our dough thinner...
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