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Fresh Pasta


Ingredients
3 cups durum semolina or flour
3/4 cup water (approximately)

Instructions
Using an electric mixer with a dough hook, a food processor or in a bowl with a wooden spoon, combine semolina and enough water to make a stiff dough.

Manual Pasta Machine:


Cover dough and let stand about 30 minutes. On floured surface, divide dough into 4 equal pieces. Flatten each piece; cover dough until ready to use. Open the smooth machine rollers fully, flour a piece of flattened dough and pass it between the rollers. Fold the rolled sheet into thirds, flour the dough and pass it between the rollers again. Repeat the folding, flouring and rolling several times until the dough is smooth. Decrease the gap between the rollers by several notches and pass the dough through again. Repeat decreasing the gap and rolling the dough until it is thin enough to cut into shapes. (Dough will double or triple in length as it becomes thinner.) Lay the sheet of dough on a lightly floured surface to dry while you repeat the machine-kneading and rolling processes with the remaining portions of dough.


Using the cutting rollers on the machine, cut the dough into desired width. Let dry, uncovered, for 30 minutes. Cook immediately until tender but firm, about 2 to 3 minutes.


Or pasta may be hung or laid on lightly floured surface to dry at room temperature until brittle, about 4 hours. Store dried pasta in a tightly covered container in a cool place for about a week or in the freezer for a month.


Hand cut method:


Place dough on lightly floured surface. Knead the dough, pressing it flat with the heel of your hand, folding it double and pressing it again. Continue kneading for 5 minutes, or until the dough is silky and elastic.


Cover the dough and let rest for 1 hour. Divide dough into 4 portions. Roll out each portion of dough on a lightly floured surface into a rectangle approximately 8 x 12-inches and 1/16-inch thick . Cut with sharp knife into 1/4-inch wide strips. Place on floured surface. Let dry, uncovered, for 30 minutes. Cook immediately or store in a tightly covered container in a cool place for about a week or in the freezer for a month.


Variations:


Tomato Pasta: Add a 6-ounce can tomato paste to 3 cups durum flour and enough water to make a stiff dough.

Spinach Pasta: Add 1/2 cup pureed spinach to 3 cups durum flour and enough water to make a stiff dough. Pasta made with fresh spinach will have a more attractive color than that made with canned spinach.


Herb Pasta: Use 1/4 cup chopped fresh parsley and 1 teaspoon dill weed (or herbs of your choice) in 3 cups durum flour and approximately 3/4 cup water.


Carrot Pasta: Add 1/2 cup pureed carrots or 1 jar of baby food to 3 cups durum flour and enough water to make a stiff dough.


Lemon Pasta:

2 cups durum flour

1/3 cup lemon juice

Grated peel of 2 lemons

1/2 teaspoon salt (optional)



Lemon/Dill Pasta:

1 teaspoon lemon peel

1/2 cup lemon juice

1 tablespoon dill weed

3 cups durum flour

Water




Mix lemon peel, juice and dill weed; add flour and mix well. Add water as needed to make a very stiff dough. May be served as a side dish with fish.


Egg Noodles:

2 1/3 cups durum flour

1/2 teaspoon salt (optional)

2 beaten eggs

1/3 cup water

1 teaspoon vegetable oil



Nutritional Information