I picked up some semolina durum wheat flour at the local specialty grocery store (Corti Bros.). I had been making some egg noodles for pasta the last few months with AP flour. I wasn’t sure if I’d be able to make a dough entirely out of just semolina so looked up some recipes. I found that you can do a 50:50 semolina:AP flour mix.
- 100g – Semolina durum wheat flour
- 100g – AP flour
- 2 eggs
- 3/4 tsp salt
- 1 tsp Avocado oil (we don’t have any olive oil in the house currently)
I started by weighing out the flour and adding the salt.
I mixed it together with my fingers because I don’t have a sifter.
Then I created a well to place the eggs and oil. I used a fork to scramble the eggs.
I slowly mixed in the flour with the egg mixture and continued to mix and then knead for about 5 minutes, creating a cohesive dough ball.
I let the dough sit at room temperature for about 1.5 hours (I read you should let it sit for at least an hour but can let it sit for multiple hours if needed). In the meantime, I started work on the sauce. I already had some plain San Marzano tomato sauce that I had made previously for pizza. Now I just needed to make the other ingredients added to the pasta and the sauce.
I sautéed some chicken sausage, then vegetables and finally added in the pre-made tomato sauce.
Then I went back to work on the pasta dough. I broke off between a golf ball and tennis ball sized piece, flattened it into a disc and floured it. I have a small hand crank pasta machine. One half of it has rollers of adjustable thickness to gradually thin out the pasta dough. On the thickest setting I ran the disc of dough through once. Then I folded this in half, re-dusted with flour, and put it through again. I did this 4-5 times before then gradually decreasing the thickness (from 7 to 3).
The other half of the pasta machine has 2 different rollers of various widths for pasta. This cuts the thin length of dough into actual strands of pasta.
What I’ve learned is that after you create the strands of pasta, you need to liberally dust/cover the pasta strands to prevent them from sticking together. The great thing about freshly made pasta is that it cooks super quick. I boiled up some water and salted it and then added the pasta. I cooked the pasta for about 3 minutes and then drained out the water and added some oil to the pasta.
Then I added the sauce (veggie and sausage) to the pasta and mixed it in with the pasta and et voilà!