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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
Fresh Pasta with SEMOLINA FLOUR - Eggless Pasta Dough
Semolina pasta dough is your answer to making dry pasta at home! With just two ingredients, create your own pasta shapes and leave them in the pantry for when you want to cook up a meal. No need to stock up on store-bought packets when you can make your own all-natural, semolina pasta dough. Can’t find packet pasta at the supermarket? Make your own at home, you don’t even need eggs! During this time in isolation, it’s much easier to find flour alternatives at the shops, so let me teach you how to make QUALITY DRY PASTA with just semolina and water. This dry pasta is super tasty, lasts ages and is all-natural. Stay inside and create your own shapes!
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In this video:
0:01 Introduction
1:45 What is Semolina Pasta
2:45 Recipe
8:06 How to shape semolina pasta
10:56 How to dry semolina Pasta
12.32 Which semolina pasta you should buy from the shop
#semolinapasta #pastadough #egglesspasta
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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.
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Easy to Make Homemade Pasta Dough Recipe
Learn how to make homemade pasta from scratch in just 1 hour and only using 3 ingredients right from your own kitchen.
Homemade pasta is infinitely better than anything that comes from a package and I’m going to show you why!
Ingredients for this recipe:
560 grams 00 or All-Purpose flour (4 cups + 3 tbsp)
140 grams semolina flour (3/4 cup + 1 ½ tbsp)
7 eggs
Serves 12
Prep Time: 30 minutes
Resting Time: 30 minutes
Procedures:
1. Sift together the flours onto a clean surface and then form a well with it.
2. Add the eggs to the center of the well and whisk with a fork until combined and then slowly begin to add in the flour from the edges.
3. Once the egg and flour are combined use a pastry knife to scrape the surface to bring it all together to form a dough.
4. Knead for 12 to 15 minutes before wrapping in plastic and chilling in the refrigerator for 30 minutes.
5. Remove the plastic from the dough and cut it into 3 pieces.
6. Flatten 1 of the pieces of the dough with your hands and flour it lightly. Run it through the hand crank pasta maker on the 0 setting 3 times. Cut the dough in half.
7. Turn the crank to 3 and run it through 3 times.
8. Last, run it through on setting 6 twice. Dust with flour and place on a clean surface. Repeat the process with the remaining 2 dough balls.
9. Cut the dough ever 12”-14” inches long, dust it with flour on both sides and then run it through the spaghetti attachment or whatever desired noodle attachment you’d like. Dust again with flour and form it into a small ball and place it on a sheet tray lined with parchment paper and rest it for 15 more minutes so that it dries out a bit before cooking or storing.
CHEF NOTES:
• Do not use just semolina or kamut flour as the dough will be too hard.
• Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour
• You can also dry your pasta on a drying rack.
• STORING AND FREEZING HOMEMADE PASTA: After the pasta has been rolled into little balls and dried for 10-15 minutes cover in plastic wrap and refrigerate for up to 3 days. You can also freeze wrapped in plastic wrap for up to 2 months. If you are freezing you can add straight to boiling salted water from the freezer to cook.
Perfect Pasta: what is durum wheat?
Find out about durum wheat and how it turns into our delicious pasta.
For lots of useful resources and activities to accompany this video, visit our website:
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
You deserve a healthier pasta! How to make whole-wheat egg pasta without machine
You cannot compare fresh homemade pasta to the commercial pasta you buy off the supermarket shelves. A lot of people are surprised how simple pasta actually is to make and only requiring two ingredients (plus maybe a little water). Because it’s freshly made, you can cook much faster too, 2-3 minutes in salted boiling water. Once you try fresh pasta, there’s simply no turning back, fresh pasta simply rocks!
This pappardelle pasta recipe uses whole-wheat flour, not only for health benefits, but I also feel it tastes better having that pleasing nutty taste.
There’s no pasta machine required although if you do own one, of course you can use it. Otherwise a rolling pin is all you need plus a little extra elbow grease.
Every flour is different, some require more hydration than others depending on type and age, so you will need to add a little water but the amount can vary. Water will also make the dough softer so it’s easier to roll. If using a pasta machine, you can use less.
Make extra and freeze it, it may take a minute more to cook and it will taste just as good. Best way is to sprinkle semolina, place loosely and separated on a large tray and freeze. Once frozen store in smaller freezer bags.
Now you can enjoy making homemade pasta dough from scratch, watch video and see my next recipe for this pasta.
▶ See recipe here //recipe30.com/how-to-make-whole-wheat-egg-pasta.html/
▶ See part two recipe here:
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