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Semolina pasta (lemmy.ml)

submitted 1 year ago by BruceLee@lemmy.ml to c/food@slrpnk.net

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Most of pasta recipe online are flour pasta while the most commonly sold pasta are of semolina.
I have tried to make pasta out of different size of semolina and hot water but this taste more like gnocchi. Probably because of the thick shape. I'll try again using my pasta machine to make thin ones.

What about you ? Do you make pasta dough ?
Out of flour, semolina or a mix of them ?
Which form likes you the best ?

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[–] SacredHeartAttack@lemmy.world 3 points 1 year ago

Last time I made pasta it was gnocchi. 00 flour, and potato and a shit ton of work. The 00 flour made a world of difference. Much lighter pasta. Maybe they make 00 Semolina? I’m not a cook, just a gindaloon that likes gnocchi a whole lot.

[–] amelore@slrpnk.net 3 points 1 year ago

There's commercial pasta from soft wheat but I think it should be durum flour; that can be semola or a white one. Both worked fine for me.

Definitely use your machine. Maybe it's that the inside is undercooked or the outside overdone. Egg pasta is somewhat easier to get right too, if you eat eggs, try that.

[–] phoenix@slrpnk.net 2 points 1 year ago

I use a 50:50 Durum-wheat mixture which works great. The reason for using Semolina or Durum is that the pasta doesn't overcook so fast. You can also make 100% wheat pasta, that's perfectly tasty but you gotta keep a better eye in not overcooking it. That's all.

50:50 makes my life easier and tastes damn good, in my opinion.