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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(3 of 3)
Oct 6, 2009 12:55 PM
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Mommy,
Semolina and water work, both by hand and with a machine. You have to kneed it by hand if you use a rolling pin. When you make it, it needs to be a little wetter than normal, as semolina will absorb more water as it sets. I think it has a better flavor than regular flour
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Penny
Posts:
1,269
Registered:
10/9/04
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(2 of 3)
Oct 6, 2009 10:51 AM
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You can make it by hand if you don't want to buy the machine. I have only made the dough with eggs but you can adapt it to your recipe.
2 2/3 c. flour
3 eggs
1 teaspoon salt
Mound the flour and make a deep well. Crack the eggs and salt into the well. With a fork combine the eggs and salt then gradually start incorporating the flour. As soon as the egg mixture is no longer liquid dip your fingers into the flour and work the ingredients into a dough. If the dough is too dry add a few drops of water, too moist add a little flour. Press the dough into a ball and knead it as you would bread. Wrap the dough in plastic wrap and let it rest at room temp. for 10-15 mins.
Cut the dough in half and keep the other half wrapped in plastic wrap. Sprinkle some flour on a counter top and sprinkle some on the dough and flatten it with the heel of your hand. Turn dough over and repeat till you have a disc about 5 inches. Roll the dough out, stretching it out till you have a large oval as thin as you can.
Ribbon Noodles
Sprinkle oval with flour and roll up dough into a loose cylinder. With a sharp knife cut the dough at 1/2 inch intervals for tagliatelle or 1/4 inch intervals for fettuccini. With floured fingers unravel the rolls then toss the noodles together on a floured dish towels, sprinkling them with more flour. Let the strips dry out at least 15 mins before cooking them.
Lasagna
With a sharp knife cut the pasta sheet into 5' by 3' or 6' by 4' rectangles or what ever fits your baking dish best. Spread out on a floured dish towel and sprinkle with flour, again wait 15 mins before cooking.
Mom, these are a few ideas just using a sharp knife. You can make other shapes but you need equipment such as a fluted pasta wheel for pappardelle etc.
Hope this helps and you try to make your own because there's no comparison between fresh and dried pasta.......Penny
--
chopsticks are the reason the Japanese did not invent custard
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MommyMo
Posts:
185
From:
Texas
Registered:
3/2/09
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(1 of 3)
Oct 5, 2009 10:01 PM
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I am going to attempt making my own pasta with semolina flour as I have found a recipe online in order to avoid using eggs. Can this be done using a regular roller? Do I need to get some kind of pasta machine or something?
--
Worries go down better with soup. ~Jewish Proverb
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