Semolina Artisanal Pasta. Organic Dried Pastas Made in L.A.

https://semolinapasta.com/
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Semolina Artisanal Pastas are small batch, organic, traditional Italian-style fresh and dried pastas made in Los Angeles using the finest American Semolina. FREE CONTACTLESS CURBSIDE PICKUP NOW AVAILABLE IN PASADENA! We take pride in crafting simple food that you can trust. DRIED SLOWLY & AT LOW TEMPERATURES We dry all of our pastas slowly and at low temperatures to preserve the natural flavor of the wheat. Our pastas are made from Semolina milled from Organic Durum wheat. Best to always buy 2 to gift to friends I actually gave up eating pasta .. which for me being Italian was like draining my veins of blood ! It was difficult to find a pure organic authentic Italian style hard pasta that met my taste and texture standards. I started eating pasta again since I found Semolina. It’s so true to good authentic Italian hard pasta. Amazing taste AND texture. No awful bloated feeling in your stomach after eating it. It’s all in the Semolina people ;) I bought this as a gift and they loved it! It was so good! Hope this shape becomes permanent! Fresh Bucatini is great! Love the way sauce (and cheese) adheres to it. Finally its delicious chew is why I keep coming back for more!!! Semolina Fresh Bucatini (Pickup Only) Absolutely the best tasting eggs I've enjoyed - so fresh, flavorful - and oh, those bright yellow yolks. Definitely 5-star! Chino Valley Ranchers Cage Free Eggs (Pickup Only) I love this product. I love that I can freeze it and use it whenever I need it and the quality lasts. Semolina Fresh Linguine (Pickup Only) This has a thickness and sweetness that I've not found in the local markets or chain groceries. Beyond the Olive Traditiona 25 Star Balsamic Vinegar



Homemade Pasta | Gimme Some Oven

https://www.gimmesomeoven.com/homemade-pasta/
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May 15, 2019 ... Homemade Pasta Recipe | 1-Minute Video. Semolina Flour. Homemade Pasta Ingredients: Alright, before we get to the full recipe ... This post may contain affiliate links. Please read my disclosure policy. My favorite 4-ingredient homemade pasta recipe — easy to make by hand, in a stand mixer, or in a food processor.  Plus tips on how to roll out your pasta by hand or using a pasta maker. I’ve been having a bit of a moment with homemade pasta lately. And oh my gosh, you guys, I am loving it so much. ♡ The inspiration for it all began on our trip to the Amalfi Coast this spring, where Barclay and I became wholeheartedly convinced that we needed more 100%-from-scratch Italian food happening here at home in our little kitchen.  Stat.  So Barclay set his sights on perfecting homemade mozzarella this spring (more on that to come) and I came home ready to dive into the world of homemade pastas, gnocchis, and breads of all kinds.  I even broke my minimalist no-new-kitchen-appliances-while-we’re-in-Europe rule and brought home an adorable little traditional pasta maker and wooden drying rack to make our pasta dreams come true. Turns out, homemade pasta is even more delightful — and easy and delicious and fun — than I expected! First off, the fresh pasta dough itself is a breeze to make.  If you happen to own a food processor, the dough can be prepped in less than 5 minutes.  (Or you can make it by hand or in a stand mixer in less than 15 minutes.)  The process of rolling out the noodles is also easier than I expected, especially once I got the hang of using my little pasta maker.  (I’ve included instructions below as well for how to roll out pasta using a stand mixer or a rolling pin by hand.)  I’ve also enjoyed experimenting with the various different pasta flours and discovering which ones I like best for different occasions.  (Short answer — I prefer “00” flour most of the time, but occasionally mix it with semolina for heartier shapes or sauces.)  Mostly, though, we’ve just enjoyed eating fresh pasta.  It has such a delicious, fresh, chewy, unmistakable bite to it.  And it has instantly kicked some of our favorite pasta recipes up a mega notch.  (Here’s lookin’ at you, cacio e pepe!)



Semolina Pasta: Why it's Better – Dagostino Pasta

https://dagostinopasta.com/blogs/all...pasta/semolina-pasta-why-it-s-better
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Oct 9, 2020 ... Semolina pasta is simply pasta made from Semolina flour. Semolina flour is a type of flour made from Durum wheat, or other “hard” wheats. FacebookTwitterPinterestInstagram Semolina Pasta: Why it’s Better Semolina sounds like a really fancy term only a professional chef would know, but it’s actually a pretty common ingredient you can find in your favorite foods. If you're unfamiliar with Semolina pasta, don’t worry! We the experts at Dagostino’s can loop you in. What's the difference between Semolina flour and all purpose flour? What's the difference between Semolina flour and whole wheat flour? What are substitutes for Semolina flour? What are the health benefits of semolina pasta? Semolina pasta is simply pasta made from Semolina flour. Semolina flour is a type of flour made from Durum wheat, or other “hard” wheats. Durum wheat is considered a “hard” type, which creates a coarse flour when it’s milled. This coarse flour is Semolina, and it’s used to create Semolina Pasta. The word Semolina is derivative of the Italian word "Semolino", meaning bran. Bran refers to the pieces of grain husks that's separated during the milling process. There’s lots of different pasta flours, but Semolina is considered one of the best to use. What's the difference between Semolina Flour and All Purpose Flour? Semolina flour appears more golden and darker than all purpose flour, and possesses an earthy aroma. Semolina is made using grooved steel rollers, which break the starch of the wheat kernels. It’s then processed and grounded into flour. Semolina flour is used all around the world but is most popular in Italy and Italian cuisine. Semolina is high in gluten, which helps pasta keep its shape while cooking. 



Fresh Semolina and Egg Pasta Recipe | Allrecipes

https://www.allrecipes.com/recipe/17662/fresh-semolina-and-egg-pasta/
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Fresh pasta is literally at your fingertips as you knead together flour, salt, eggs and olive oil to make a delectable pasta dough. ItalianFresh Semolina and Egg Pasta Just like Mama used to make! Nothing beats fresh pasta, and this simple semolina and egg recipe is the best thing ever. You can use this recipe to make any style of pasta you like, from fettucine to ravioli to lasagna. Semolina is a special variety of wheat flour available at health food stores and gourmet grocery stores. Original recipe yields 8 servings ADD ALL INGREDIENTS TO SHOPPING LIST Directions Instructions Checklist Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce. Per Serving: 197 calories; protein 7.9g; carbohydrates 24.1g; fat 7.4g; cholesterol 139.5mg; sodium 53.2mg. Full Nutrition



Getting Started: The Best Basic Semolina Pasta Recipe | Foodal

https://foodal.com/recipes/pasta/basic-semolina/
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Aug 6, 2016 ... Want to try your hand at homemade pasta? A basic Semolina style is the easiest way to begin. Let us show you how to turn ordinary flour into ... GETTING STARTED WITH HOMEMADE PASTA: BASIC SEMOLINA August 6, 2016 by Lori Jo Hendrix If you’re just getting started with homemade pasta, this is the perfect recipe. Not only does it use just a few simple ingredients, it’s easy to form into a variety of shapes, or to adapt for different recipes. I prefer pasta made with semolina flour to the regular “00” pasta flour, in terms of both texture and taste. Semolina flour comes from durum wheat, and it is made by removing and purifying the coarse centers of the grain. You can also find semolina-type flour made from rice or corn. Since my Italian friend never wrote down exact ingredient measurements for her recipes, I also referred to this article, just to confirm and standardize a few things when I wrote my own adaptation, which you will find here. This basic recipe can be used to create a huge variety of different types. You can roll and cut your pasta into the styles and shapes that you prefer by hand, or you can choose to use a pasta machine. If you do choose to go the pasta machine route, it is worth the investment to purchase a good one. Bellemain Large Wood Pasta Drying Rack Once your pasta is rolled and cut, you might also consider trying a pasta dryer, which is sort of like a wooden tree. I love these, and think they are very cute! 400 grams Semolina flour (14.1 oz) plus more for rolling the dough 4 large eggs lightly beaten, preferably organic and free range Put the flour on a well-cleaned kitchen counter and form it into the shape of a nest.








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