Fresh Pasta of Semolina Flour

Fresh Pasta of Semolina Flour

Here is my recipe for making fresh pasta, made with regrinded semolina, simple to make with only two ingredients but very tasty and porous to retain the best sauces.

Ingredients:

• Durum wheat semolina flour 300g
• Water 150mL
• Salt 5g

Procedure:

On a pastry board or on a clean floor we sift 300g of flour in a fountain, create a hole in the center and pour the water and salt.

We knead the dough, for at least 10 minutes, until the water is completely absorbed and the dough is smooth and elastic.

We create a ball and wrap it with transparent film, let it rest 1 hour in the refrigerator.

After the rest time, on a clean and floured surface, we divide the dough into 4 portions to work comfortably.

Roll out with a rolling pin, one portion of dough at a time, until you obtain a sheet of dough of a few millimeters, which we then work with the dough-pulling machine.

We pass the pastry several times in the machine, reducing the thickness gradually. At each step we fold the sheet of pasta on the machine, flour it slightly.