Semolina Pasta Dough
Using semolina to make fresh pasta
The Best Way To Make Pasta From Scratch | Epicurious 101
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home - from scratch. Sure, it can be a little more convenient to buy a box of pasta from the supermarket. With a few simple ingredients and a little technique though, you could be having so much more. And you know what? You deserve it.
Shop for the products Frank uses to make pasta!
Matfer Bourgeat Dough Scraper:
(Similar) Gnocchi Board
KitchenAid:
KitchenAid Flat Roller Attachment:
Made In Stainless Steel:
Cuisinart Spider:
Le Creuset Pot:
Disclaimer: The gnocchi board featured in this episode was handmade by Frank Proto. Various gnocchi boards exist for purchase, like the one linked above.
When you buy something through our retail links, we earn an affiliate commission.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Directors: Matthew Hunziker, Gunsel Pehlivan
Director of Photography: Jack Belisle
Editor: Michael Imhoff
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Amelia Palmer
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
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0:00 Introduction
0:25 Chapter 1 - Dough
5:00 Chapter 2 - Shaping
10:08 Chapter 3 - Cooking
13:53 Conclusion
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How To Make Semolina Pasta Dough by Hand
This Semolina Pasta Dough Recipe is perfect for making easy, restaurant-quality pasta at home! Check out our blog post for the full recipe, all of our fresh pasta making tips, more homemade pasta recipes & more!
- 1 1/4 Cups (150 grams) semolina flour
- 1 1/4 Cups (150 grams) bread flour
- 1 whole egg
- 5 egg yolks
- Water, as needed (about 2 Tablespoons)
Full Recipe:
Homemade Pasta Shape Posts:
Fettuccine:
Pappardelle:
Farfalle:
Semolina Pasta Recipe with a Kitchenaid
#semolinapastarecipekitchenaid #semolinapastarecipe
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SEMOLINA PASTA RECIPE WITH A KITCHENAID. In this video; I'll demonstrate my Semolina Pasta Recipe with a Kitchenaid food processor, stand mixer and pasta attachments. You can have Fresh Pasta, start to finish (cooked and plated) in 1 hour.
INGREDIENTS YOU'LL NEED:
recipe by shereen pavlides
162g (5 1/2 ounces) all-purpose flour or “00” Italian pasta flour
157g (5 1/2 ounces) durum wheat semolina
3 large eggs
1/2 teaspoon kosher salt
1 - 3 tablespoons water
▶️ 00 Italian pasta flour + Semolina combo:
Recipe:
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SEMOLINA Pasta Dough!!!
FREE VIDEO COURSE -
This is a staple dough in our recipe book. Semolina Pasta Dough. You can make so many beautiful and delicious shapes with this dough like orecchiette, cavatelli, strascinati and many more. This recipe makes enough pasta for 2-3 people, since it is water based it is lighter on the stomach compared to egg based doughs.
Want to learn more about making fresh pasta and join a community of pasta makers from all over the world?
Stay tuned for more pasta videos that use this dough!
Thanks for watching! LIKE / COMMENT / SUBSCRIBE!
TELL US WHAT YOU WANT TO SEE NEXT!
Pasta Dough Recipe:
300 grams, Semolina
130 grams, Hot Water
Sift flour
Make a well
Add water
Mix the water and slowly incorporate the flour
A rough dough will form, then start to knead for 5 minutes until smooth
Wrap the dough and let it rest for at least an hour before rolling and shaping
Instagram: @brooklynpastalab
For Inquiries Email: orders@brooklynpastalab.com
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Music: Mustaches and Martinis by Chalalatas
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Making Pasta Dough with SEMOLA RIMACINATA!
FREE VIDEO COURSE -
In this video you will learn step by step how to make a pasta dough using semola rimacinata, a finely ground semolina flour. This dough is used for many different shapes that can be eaten right away or dried and stored for a long period of time. This dough makes enough pasta for 2-3 people, since it is water based it is lighter on the stomach compared to egg based doughs.
Want to learn more about making fresh pasta and join a community of pasta makers from all over the world?
We have many more videos coming that show what pasta shapes use this dough, so stay tuned!
Thanks for watching! LIKE / COMMENT / SUBSCRIBE!
TELL US WHAT YOU WANT TO SEE NEXT!
Pasta Dough Recipe:
300 grams, Semola Rimacinata
150 grams, Water
1 Gram, Olive Oil
Sift flour
Make a well
Add water and olive oil
Mix the water and olive oil and slowly incorporate the flour
A rough dough will form, then start to knead for 5 minutes until smooth
Wrap the dough and let it rest for at least an hour before rolling
Brooklyn Pasta Lab
Chef Michael Pini is well known for handmade pasta learned throughout Italy. His passion of pasta making was solidified during his studies in the region of Emilia-Romagna and Puglia. Brooklyn Pasta Lab delivers fresh handmade pasta kits directly to your home in the boroughs of New York City.
Instagram: @brooklynpastalab
For Inquiries Email: orders@brooklynpastalab.com
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music: Mandolin Journey by The Undertowns
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#Pasta #Brooklyn #FoodInsider #HandmadePasta