Homemade Semolina Pasta
- Yield: servings
The more semolina a dough has, the more challenging it is to knead; work it as best as you can or knead it in a standing electric mixer fitted with a dough hook.
- 2 1/2cups semolina flour
- 4large eggs whisked
- Place the semolina flour in a large mixing bowl and form a small well in center. Add the eggs to the well. Using a spatula or wooden spoon, gradually combine until the dough comes together. If the dough seems a little dry, add very small amounts of water at a time until the dough feels somewhat smooth (keep in mind that a 100% semolina dough will be a bit drier and tighter than other dough).
- Transfer the dough to a clean work surface, and knead it for about 5 minutes. Form the dough into a ball and wrap it well with plastic wrap. Set it aside to rest at room temperature for at least 30 minutes, or refrigerate up to overnight. Return to room temperature before rolling out. Cut the pasta into desired shape. Yields 1 1/3 pounds fresh pasta.
—Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved