Semolina Pasta Dough

2015-05-08
  • Yield : 6 to 8 servings
  • Cook Time : 10m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Gnocchi With Wild Mushroom Ragu

  • Pasta Dough

  • Pasta with Swiss Chard

  • Spinach and Pasta Pie

  • Cacio e Pepe e Zucca

Nutritional Info

This information is per serving.

  • Calories

    359 calorie
  • Fat

    12 grams
  • Saturated Fat

    3 grams
  • Cholesterol

    323 milligrams
  • Sodium

    887 milligrams
  • Carbohydrate

    49 grams
  • Fiber

    2 grams
  • Protein

    12 grams
  • Sugar

    1 grams

Ingredients

  • 13 ounces 00 flour
  • 5 ounces semolina
  • 1 tablespoon salt
  • 14 egg yolks
  • 1 ounce extra-virgin olive oil

Method

Step 1

Combine the flour, semolina and salt on a clean counter or in a mixing bowl. Incorporate the egg yolks, olive oil and 4 ounces water and continue to mix until a smooth ball of dough forms. Wrap the dough in plastic wrap and let rest on a counter for 20 to 30 minutes if rolling immediately. Alternatively, refrigerate overnight until ready to use; bring to room temperature before rolling. 

Step 2

Roll, shape and cook as desired. 

Leave a Reply

Your email address will not be published. Required fields are marked *