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Basic durum wheat semolina pasta

Published on 16 February 2016

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I prefer kitchen tools to jewellery and could open a huge kitchenware shop, to my husband's despair! Joking: he often gives them, and I love him for it 💖; he is my first taster and critic. I bought a simple hand-cranked machine after making cavatelli and gnocchetti by hand; it saves time, but I show the hand method too.

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Ingredients

INGREDIENTS FOR 600 G DOUGH

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Method

Introductory photographs from the original

0 steps completed out of 16

  1. Step 1 of 16
    I make a well in flour and add salt.
  2. Step 2 of 16
    I gradually add hot water.
  3. Step 3 of 16
    I incorporate flour with a fork.
  4. Step 4 of 16
    Once water is added, I knead by hand, keeping extra water to add gradually if needed.
  5. Step 5 of 16
    I knead firmly, or use a mixer, stretching dough.
  6. Step 6 of 16
    Folding onto itself.
  7. Step 7 of 16
    Stretching and reworking.
  8. Step 8 of 16
    Once smooth and elastic, I form a ball.
  9. Step 9 of 16
    I wrap and rest at least half an hour.
  10. Step 10 of 16
    I cut rested dough into pieces, keeping rest covered.
  11. Step 11 of 16
    I form little ropes.
  12. Step 12 of 16
    With a machine, insert rope and turn handle.
  13. Step 13 of 16
    By hand, cut small pieces and drag with thumb over a ridged board, pressing lightly.
  14. Step 14 of 16
    I move dumpling downwards.
  15. Step 15 of 16
    For smooth cavatelli, drag each piece towards you on the table with two fingers.
  16. Step 16 of 16
    Boil in salted water about 5 minutes and dress as desired. I made meat ragù, blog recipe.

Original source: https://incucinaconlilly.com/2016/02/16/pasta-di-semola-di-grano-durola-base/

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