A bit of olive oil gives this fresh pasta dough recipe extra flexibility and versatility. Use it to make fettuccine, ... dust lightly with cornmeal or semolina flour. Divide dough into 4 pieces.

Pass the dough through the widest setting of your pasta machine. (Often the thickness decreases as the number increases, starting at 0 or 1, but check your manual for guidance, as some pasta ...

This versatile semolina pasta dough only needs two ingredients and is simple enough for a ... When Shilpa was developing this recipe, I even pulled out the dough for Christmas last year with a ...

Laminate once or twice on the widest setting, then continue to feed dough through the machine, reducing settings notch by notch, until the pasta is 1mm thick (for fettuccine bring to 2mm thick).

CHEF NOTES: • Do not use just semolina or kamut flour as the dough will be too hard. • Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour • You can also dry your pasta ...

Fresh pasta: 1 recipe Simple Semolina Dough (recipe follows), shaped into cavatelli. Article content. Store-bought pasta: 14 oz (397 g) short dried pasta such as cavatelli, fusilli or casarecce.

Semolina pasta recipe. Making semolina pasta dough is also similar to how you'd make any other pasta dough. Make a well of semolina flour, and add your eggs in the center.

These semolina recipes are a must for the winter season. From creamy semolina puddings served with caramel pears to homemade semolina pasta dough, semolina gnocchi served with slow-cooked lamb to Phil ...

Step 1: Combine the all-purpose flour, semolina flour, water, fine sea salt, and oil in the bowl of an electric mixer using the dough hook.Once the dough comes together, mix on medium speed until ...