Semolina Fresh Pasta: A Simple And Delicious Recipe

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Classic Homemade Semolina Pasta

Ingredients:

– 2 cups semolina flour
– 2 large eggs
– 1/4 cup water
– Pinch of salt

Steps:

1. In a large mixing bowl, combine the semolina flour and salt.
2. Make a well in the center and crack the eggs into it.
3. Using a fork, gently whisk the eggs while gradually incorporating the flour.
4. Once the dough starts to come together, knead it with your hands until smooth and elastic.
5. If the dough is too dry, add water a little at a time until you reach the desired consistency.
6. Cover the dough with a damp cloth and let it rest for 30 minutes.
7. Roll out the dough into thin sheets and cut into your desired pasta shape.
8. Cook in boiling salted water for 2-3 minutes or until al dente.
9. Serve with your favorite sauce and enjoy!

Spinach and Ricotta Stuffed Ravioli

Ingredients:

Fresh Semolina and Egg Pasta
Fresh Semolina and Egg Pasta

– Homemade semolina pasta dough (from the classic recipe)
– 1 cup ricotta cheese
– 1 cup chopped spinach
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste

Steps:

1. Prepare the semolina pasta dough according to the classic recipe.
2. In a mixing bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, salt, and pepper.
3. Roll out the pasta dough into thin sheets and place spoonfuls of the filling onto one sheet.
4. Place another sheet on top and press around the filling to seal the ravioli.
5. Cut into individual ravioli pieces using a pasta cutter.
6. Cook in boiling salted water for 2-3 minutes or until the ravioli float to the surface.
7. Serve with a drizzle of olive oil and freshly cracked black pepper.

Lemon Garlic Shrimp Scampi with Semolina Linguine

Ingredients:

– Homemade semolina linguine (from the classic recipe)
– 1 pound shrimp, peeled and deveined
– 4 cloves garlic, minced
– Zest and juice of 1 lemon
– 1/4 cup white wine
– 1/4 cup chicken broth
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped

Steps:

1. Cook the semolina linguine according to the classic recipe.
2. In a large skillet, melt the butter over medium heat.
3. Add the garlic and shrimp, cooking until the shrimp turns pink.
4. Pour in the white wine and chicken broth, letting it simmer for a few minutes.
5. Add the lemon zest and juice, salt, and pepper.
6. Toss the cooked linguine into the skillet, coating it in the shrimp scampi sauce.
7. Garnish with chopped parsley before serving.