Do not use just semolina or kamut flour as the dough will be too hard. • Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour • You can also dry your pasta on a drying rack. • ...

The dough needs to rest at ... The uncooked pasta can be frozen in individual portions for up to 1 month; cook straight from frozen. Semolina flour, made from durum wheat, is available at Italian ...

A classic Italian fresh pasta recipe you can make by hand ... and place one piece on a work surface dusted with semolina. Make sure the other dough pieces are covered with a damp tea towel to ...

Quick, easy and fuss-free way to make your own pasta at home before you toss it in your favourite sauce! Mix the flour, semolina, and salt in a bowl. Create a well and pour in water along with olive ...

Gennaro Contaldo's simple sauce is made extra-special with homemade ... pieces of dough. Once the pasta sheets have reached the ideal thickness, cut into long strips and dust with semolina For ...

Serve immediately. Make the pasta dough: On a clean work surface, mix together the semolina flour and the salt. Make a well in the flour and add the water to the center of the well a little at time.