Fresh egg pasta dough from The Glorious Pasta of Italy by Domenica Marchetti

  • nutmeg
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  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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Notes about this recipe

  • Lepa on June 07, 2020

    I am just starting to make fresh pasta dough so I'm trying various recipes. I used the smaller amount of flour in the range for this recipe (255 g) and the resulting dough was really sticky and a nightmare to work with. Even with liberal dusting of flour and lots of kneading the dough never got the right consistency. I wasn't sure if it was because I was using 00 flour for the first time or if I didn't have enough flour so I probably didn't correct it as much as I should have. After resting I made lasagna noodles that were fragile, sticky and fell apart. They tasted lovely once the lasagna was done cooking but this project was not fun. If I try this recipe again I'll add more flour.

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