Home made pasta

[LuvOrlando]

So I asked for and got a pasta maker from my SIL for Chrismakkuah last week. Last Sunday I made some pretty awesome spaghetti using Mario Batalli's recipe with plain old flour. Now today I want to make semolina pasta but I can't seem to find any recipes from tried and true favorite chefs. So does anyone out there have any they have tried and can recommend? I have Hodgson Mills semolina flour if that makes any difference, I can't help but wonder if this flour is the same as regular flour for workability and I can use it the same way.

 

[BuzznBelle'smom]

Semolina flour definitely has a different texture to it than regular flour. You'll see that it feels grainier to start As to recipes, I have several--most cookbooks have a basic pasta recipe.

2 1/3 cups semolina flour
1/2 tsp. salt
2 beaten eggs
1/3 cup water
1 tsp. olive oil

I'm sure there are "fancy"pasta recipes out there, but IMHO, homemade pasta needs nothing fancy--a little butter and some freshly grated cheese, and I'm in heaven! Good luck experimenting, though.

 

[maelstrom]

No help on this, but it made me think of when the Olive Garden on 192 in Kissimmee used to make their own pasta... there was a space set up on the right hand side of the lobby. I miss that.

 

[Micca]

They did that at Alfredo's in Epcot too. Sorry that didn't help either.

 

[LuvOrlando]

Oh my goodness! I learned a few things today. First off, now I know why semolina products are more expensive, it's because the dough is a total pain. The semolina alone was unworkable so I switched to a 50% semolina - 50% all purpose flour recipe and it STILL took me 3.5 hours to feed the double recipe through my hand crank pasta maker until thin enough to use the cutting part. Thank goodness I made my home made meat tomato sauce yesterday or everyone would be fat out of luck Believe it or not the regular pasta last week was a joy to make... why did I have to go and mess with success?

So in the future, regular flour is the way to go, it is delicious all by itself and I am having a hard time believing the semolina is going to be 7 times better to make up for the 7 times the labor. I will save the semolina for when I'm at a fine Italian restaurant and promise to never ever complain out the prices for fresh pasta again... do you hear me Mario Batali? NEVER AGAIN!

So I just cracked open a bottle of bubbly Asti and will try to wind myself down before our friends and in-laws get here for Sunday dinner. Yum! Someone please remind me to never ever think it would be a good idea to crush my own grapes ok