2-Ingredient Semolina Pasta Recipe

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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: This 2-Ingredient Semolina Pasta Recipe provides you with the satisfyingly chewy, hearty pasta of your goals, and it’s the proper dough to make use of for making conventional pasta shapes like this Orecchiette Pasta. It has a wealthy wheaty taste with a barely nutty style, and its agency texture stands up superbly to thick sauces.

There’s no comparability to recent pasta, and also you gained’t imagine how straightforward and quick it’s to make your individual from scratch, so let’s get began!

Desk of Contents

What’s 2-Ingredient Semolina Pasta?

• 2-Ingredient Semolina Pasta is a dough comprised of semolina flour and water.
• Generally known as “pasta di semola” in Italy, it’s a standard pasta that’s standard in Southern Italy, notably Puglia, Calabria, and Sicily, the place durum wheat is grown.
• Pasta made with semolina flour has a extra sturdy, wheaty, nutty style than pasta comprised of all-purpose flour.
• Semolina pasta is available in numerous sizes and styles, every providing a novel texture and the flexibility to carry several types of sauces. Standard varieties embrace Farfalle (bow ties), Busiate (spiral), gnocchi, Penne (easy tubes), Trofie (twisted pasta), Rigatoni (ribbed tubes), Foglie Olive leaf), Malloreddus (skinny ribbed shells), Orecchiette Pasta (small ears).

Key Elements and Why

• Semolina flour is comprised of arduous durum wheat, the species of wheat used to make pasta.
  • This excessive gluten, excessive protein (13%) content material provides semolina flour extra sturdiness and elasticity. That helps the pasta hold its form whereas cooking and offers your pasta that great al dente texture.
  • It has a rough, grainy texture, and is pale yellow in colour from the carotenoids, the pure pigment present in durum wheat in addition to in carrots and candy potatoes.

Learn how to Make 2-Ingredient Semolina Pasta

• Put the semolina within the meals processor.
• With the machine operating, slowly add the water.
• Combine for 30 seconds.
• Take away, give it a quick kneading in your work floor, and let the dough relaxation for at the very least half-hour earlier than utilizing.

Can I Make 2-Ingredient Semolina Pasta in Advance?

Sure. You may make the dough and retailer it within the fridge for as much as two days.

FAQs

• Can I make 2-Ingredient Semolina Pasta with no meals processor?

Certain! The meals processor is by far the simplest and quickest strategy to make this pasta dough, however you possibly can combine it by hand: mix the substances in a bowl and knead for 10 minutes.

• What recipes are 2-Ingredient Semolina pasta utilized in?

  • The chances are infinite! Some traditional Italian recipes embrace Penna alla Vodka, Rigatoni alla Amatriciana, Pasta Primavera with Farfalle, and Pesto Pasta with Triofe.
  • A superb sauce to make use of with any semolina pasta is the tangy, garlicky, crushed marinara sauce used on this Italian Baked Eggs recipe.

• Can I take advantage of cornmeal as an alternative of semolina on this pasta recipe?

  • No. Cornmeal and semolina have an analogous yellow colour and grainy texture, and each can be utilized for dusting English muffins and pizza whereas cooking for additional taste and crunch.
  • However cornmeal and semolina are very totally different in style and texture.
    • Cornmeal is way sweeter.
    • Not like the high-protein semolina, cornmeal is finer and doesn’t have the identical means to carry its form as a result of it’s gluten-free.

• Can I take advantage of all-purpose flour within the recipe rather than semolina?

  • Utilizing all-purpose flour provides you with a a lot totally different consequence.
  • All-purpose flour has a decrease protein content material than semolina, so will probably be softer, it gained’t have that great chewiness, and it gained’t maintain its form almost as properly. The flavour will even be blander, as common flour doesn’t have the signature wheaty style of semolina.
  • A greater pasta recipe utilizing all-purpose flour is my 2-Ingredient Selfmade Pasta (And not using a Machine) which incorporates eggs and makes a extra tender stretchier pasta you narrow into strips, excellent for noodles like fettuccine or pappardelle.

• I simply combined up the dough and it appears too dry! Ought to I add extra water?

  • It’ll get wetter because it rests and the enzyme will get to work, so don’t be alarmed. The dough could appear dry at first, however which means the dough is most probably good.
  • After resting, If it nonetheless appears on the dry aspect, you completely can add a splash of water.

• How do I do know when Semolina Pasta is cooked sufficient

Prepare dinner the pasta in accordance with the instructions for every form, and till there isn’t a uncooked dough heart on the chew.

Gemma’s Professional Chef Suggestions

• The ratio for this pasta is 2 components semolina to 1 half water by weight (not quantity). You’ll be able to enhance or lower the quantity of pasta you make just by following this rule.
• The resting time for the dough is necessary–it permits the gluten to calm down and the dough to correctly hydrate. Each of this stuff will make the dough simpler to form.
• In a pinch, you need to use bread flour or entire wheat flour. The outcomes gained’t be the identical however the greater protein content material in these flours most carefully replicate semolina flour.
• This dough dries out fairly simply so be sure you at all times hold the dough lined in plastic wrap or in a bag when you find yourself not working with it.

Extra Pasta Dough Recipes