Semolina Pasta Dough
- Level: Intermediate
- Total: 30 min
- Prep: 10 min
- Inactive: 20 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 359 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 323 milligrams
- Sodium
- 887 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 2 grams
- Protein
- 12 grams
- Sugar
- 1 grams
- Level: Intermediate
- Total: 30 min
- Prep: 10 min
- Inactive: 20 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 359 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 323 milligrams
- Sodium
- 887 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 2 grams
- Protein
- 12 grams
- Sugar
- 1 grams
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.
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