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How To make Durum Wheat Pasta For Pasta Machine
3 c Finely ground Semolina flour
3/4 c Water
Following the instructions given in your owner's manual, prepare and set up the pasta machine with an extruder die to make the desired shape of pasta. All ingredients must be at room temperature. Add the dry ingredients to the pasta machine mixing bowl. Switch the pasta machine on. Slowly pour the liquid ingredients through the feed tube. Mix for approximately 3 minutes, or until the dough appears to be coming together in soft, pea-sized crumbs. Following the instructions given in your owner's manual, begin to extrude the dough. Cut off the first 2 to 3 inches extruded and discard. As the pasta begins to come out, gently move it away from the maching. Cut with a sharp paring knife or scissors at desired lengths. Place extruded pasta on a wire rack or on a clean kitchen cloth. Let sit for at least 30 minutes before cooking, or store for later use. Makes four 4 oz servings. Approximate nutritional analysis per serving without sauce: 451 Cal, 16g protein, 91g carbohydrates, 86g complex carbohydrates, 1g fat, 0mg
cholesterol, 3 mg sodium, 233mg potassium. From the book ....The Ultimate Pasta Machine Cookbook by Tom Lacalamita, Simon & Schuster ISBN# 0-671-50102-X Shared by Sandy Gamble <scg@indirect.com> From: scg@indirect.Com (Sandy Gamble) Date: 96-05-10 03:05:54 Edt
How To make Durum Wheat Pasta For Pasta Machine's Videos
Whole wheat pasta and my blood sugar.  #bloodsugar #insulinresistance #insulinresistant1
Making Homemade Durum Wheat Pasta - Busiate
Busiate is a pasta typical from Sicily, Italy, specifically from the Valle of Belice. Papa Vince is committed to bring Homemade Pasta made with non-enriched flower. All our pastas are made with Semolina and other antiques grains from Sicily. papavince.com
Homemade Whole Wheat Pasta with KitchenAid Pasta Attachment
Homemade Whole Wheat Pasta with KitchenAid Pasta Attachment
We make our first Homemade Whole Wheat Pasta with the help of our KitchenAid pasta attachments. We made spaghetti noodles and paired it with our homemade spaghetti sauce. It was delicious!
#homemadepasta #wholewheatpasta #kitchenaidpastaattachment
Ingredients for Pasta:
6 ounces whole wheat flour
3 ounces all purpose flour
3 ounces semolina (recipe calls for 1.5 ounces semolina and 1.5 durum flour)
2 eggs and 1 egg white
6 Tablespoons water
Mix all flour together. Beat eggs and stir water into them. Add egg and water mixture to flour and mix until all incorporated. Knead dough for 5 minutes then wrap in saran wrap and set aside for 30 minutes. After 30 minutes, dough is ready.
KitchenAid Pasta Attachments:
Spaghetti sauce recipe:
Egg noodle recipe:
Easy Pasta Dough Recipe
All you need are 4 simple ingredients to make this homemade fresh Pasta Dough recipe. This step-by-step guide will walk you through how easy it is to make pasta at home from scratch. You will end up with chewy, tender, and smooth pasta every single time. I'll show you how to make fresh pasta dough without a machine, and talk about the differences you'll get with different flours. This is such a fun recipe to make and you can modify it with all types of flavors.
RECIPE:
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How to Make the SIMPLEST Homemade Pasta
Learning how to make pasta at home is WAY easier than you think! Homemade pasta is a pantry staple you can make with THREE simple ingredients-- you're gonna love it! *CLICK SHOW MORE FOR RECIPE*
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Get the full recipe & instructions:
The Easiest Bread You'll Ever Make:
NO-FUSS HOMEMADE PASTA
2 cups flour
1/2 teaspoon sea salt
3 large eggs
Combine the flour and salt.
Make a well in the center of the flour, and add the eggs.
Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
Knead the pasta dough for 6-7 minutes.
If the dough is too dry and won’t stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour.
Keep in mind this dough will be much stiffer than your traditional bread doughs. However, the longer you work it, the smoother and more pliable it will become.
We are looking for a smooth, satiny consistency, which will begin to develop the more you knead.
Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you’ll fight it the whole time you are rolling it out.)
After the resting period, divide the dough into four portions.
Pasta Machine Instructions:
Rolling the dough is a process– you need to make several passes, throughout each thickness setting for the best results. I start with the biggest setting (usually 5 or 6), run it through once or twice there, and then start gradually adjust the settings to be thinner and thinner until I have the perfect sheet of golden pasta.
Between each pass, I like to fold the strip into thirds. This helps square up the edges and keeps things even. Then simply roll it through the cutting side of the machine to slice into spaghetti or fettucine.
Rolling Pin Instructions:
If you don’t have a pasta machine, you can simply use a rolling pin and knife (or pizza cutter). Keep in mind you’ll want to roll it out as thin as humanly possible, as it will plump up considerably once you cook it.
Roll each portion of dough out on a well-flour surface and then cut into thin strips. Your noodles will be more rustic, but they’ll still taste amazing.
From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it.
It also freezes well– just make sure you don’t throw it into the freezer in a big lump, because then you’ll end up with a pasta dumpling when you go to cook it.
Serve your perfect homemade pasta with homemade sauces, or olive oil, Parmesan, and fresh herbs.
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What Kind Of Flour To Use For Extruded Pasta?
One of the most common questions we receive is what type of flour should be used for making extruded fresh pasta. In addition to explaining why coarse Semolina flour (durum wheat) is recommend, Emilio makes formulation suggestions of liquids to solids that provides a great recipe for making extruded pasta shapes such as rigatoni, fusilli, spaghetti, and casarecce.
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