Description
Semola pasta brings Italian culinary magic to your kitchen, promising a delightful journey through traditional flavors. Handcrafted with passion and simple ingredients, this recipe connects you to generations of Mediterranean cooking tradition.
Ingredients
Scale
Pasta Ingredients:
- 1 kg (2.2 pounds) caputo semola flour
- 10 whole eggs
Dusting Ingredient:
- Extra caputo semola flour
Optional Finishing Ingredients:
- Salt (to taste)
Instructions
- Pile semola flour onto a pristine work surface, forming a crater-like depression in the center.
- Delicately crack eggs into the flour’s hollow, ensuring yolks remain intact.
- Using a fork, gently incorporate eggs into surrounding flour, methodically blending from the center outwards until a shaggy dough emerges.
- Transfer dough onto the work surface and knead vigorously, applying firm pressure and folding techniques for approximately 10 minutes until texture becomes smooth and cohesive.
- Encase dough completely in transparent plastic membrane, allowing it to relax and hydrate at room temperature for half an hour.
- After resting, utilize a pasta machine or rolling pin to stretch dough into thin, uniform sheets, ensuring consistent thickness throughout.
- Transform sheets into desired pasta silhouettes – whether fettuccine, tagliatelle, or ravioli – using specialized cutters or sharp knife.
- Liberally dust freshly cut pasta with additional semola flour, preventing potential adhesion and maintaining individual pasta strands’ separation.
- Cook immediately in generously salted boiling water for 2-3 minutes, or allow pasta to air-dry for future culinary adventures.
Notes
- Select high-quality, fresh eggs at room temperature for the richest flavor and smoothest dough texture.
- Work on a clean, spacious wooden surface or marble countertop to prevent the dough from sticking and ensure easier kneading.
- Use extra semola flour sparingly during rolling to maintain the pasta’s delicate texture and prevent dryness.
- Allow sufficient resting time for gluten development, which creates a more elastic and tender pasta with better bite and mouthfeel.
- Prep Time: 45 minutes
- Cook Time: 3 minutes
- Category: Lunch, Dinner
- Method: Rolling
- Cuisine: Italian
Nutrition
- Serving Size: 10
- Calories: 327
- Sugar: 0.3 g
- Sodium: 2 mg
- Fat: 7.5 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 4.8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3.6 g
- Protein: 14 g
- Cholesterol: 186 mg