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. • ...

Standing in my kitchen, flour dusted across the counter and hands deep in a well of eggs and semolina, I find pure joy in making pasta from scratch. The simple combination of flour, eggs, and a pinch ...

Then you try to make it ... Next, use a dough scraper/cutter to carefully remove each ball from the container and place it on a floured counter. (You can use wheat or semolina flour at this ...

You don’t need a wood-fired oven to make great Neapolitan pizza – but you do need patience, proper dough and a little bit of ...

The gourmet's act of self-care: Comforting, from-scratch flavor-packed food ...

There is no better feeling than a bowl of Italian pasta for supper after a long day at work. It feels warm and comforting.

This classic bean and pasta soup is like a hug in a bowl—it’s inexpensive to make and comes together quickly with essential ingredients. The tradition of pasta e fagioli, or “pasta and beans,” is ...

Blue Rhapsody becomes Artisia, discover the revolutionary 3D printed pasta that blends art and gastronomy for a multisensory ...

Serve: Serve hot with more ghee or yogurt. Make the dough: In a mixing bowl, combine flour, semolina, carom seeds, and salt. Add 2 tablespoons of hot oil and mix until the mixture resembles ...

Gujiya Recipe: As spring sets in ... This should be a very firm yet smooth dough. If the dough gets wet, add more flour. Once done, cover the dough with a clean damp cotton cloth/napkin. Let it sit ...