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Semolina Pasta Dough
Recipe courtesy Emma Hearst
- Total Time:
- 30 min
- Prep:
- 10 min |
- Inactive Prep:
- 20 min |
- Cook:
- --
- Level:
- Intermediate
- Yield:
- s: 6 to 8 servings
Ingredients
- 13 ounces 00 flour
- 5 ounces semolina
- 1 tablespoon salt
- 14 egg yolks
- 1 ounce extra-virgin olive oil
Directions
Combine the flour, semolina and salt on a clean counter or in a mixing bowl. Incorporate the egg yolks, olive oil and 4 ounces water and continue to mix until a smooth ball of dough forms. Wrap the dough in plastic wrap and let rest on a counter for 20 to 30 minutes if rolling immediately. Alternatively, refrigerate overnight until ready to use; bring to room temperature before rolling.
Roll, shape and cook as desired.
Per Serving: Calories 359; Total Fat 12 grams; Saturated Fat 3 grams; Protein 12 grams; Total Carbohydrate 49 grams; Sugar: 1 gram; Fiber 2 grams; Cholesterol 323 milligrams; Sodium 887 milligrams