Durum-Wheat Pasta for Pasta Machine
Submitted by jasoncates
Two-ingredient durum semolina pasta made with a home pasta machine. Just flour and water, extruded into any shape you like. The real deal, Italian nonna style.
YIELD
4 servingsPREP
10 minCOOK
0 minREADY
40 minReal Italian dried pasta is made from exactly two things: durum semolina flour and water. That’s it.
This recipe is designed for home pasta extruder machines and couldn’t be more straightforward. The semolina and water get mixed until the dough forms soft, pea-sized crumbs, then the machine pushes it through whatever die shape you choose.
The result is sturdy, toothsome pasta with that satisfying bite that only semolina can deliver. Let it dry for 30 minutes before cooking, or hang it on a rack to dry completely for storing.
Kitchen Tips
- Room temperature ingredients are essential. Cold water won’t hydrate the semolina properly and can strain your machine.
- Discard the first few inches of extruded pasta. The initial bits are usually uneven as the machine finds its rhythm.
- Finely ground semolina works best for extruder machines. Coarse grind can clog the dies and produce rough-textured pasta.
- For longer storage, dry the pasta completely on a rack (12-24 hours), then keep in an airtight container for weeks.
Ingredients
Directions
Following the instructions given in your owner’s manual, prepare and set up the pasta machine with an extruder die to make the desired shape of pasta.
All ingredients must be at room temperature.
Add the dry ingredients to the pasta machine mixing bowl.
Switch the pasta machine on.
Slowly pour the liquid ingredients through the feed tube.
Mix for approximately 3 minutes, or until the dough appears to be coming together in soft, pea-sized crumbs.
Following the instructions given in your owner’s manual, begin to extrude the dough.
Cut off the first 2 to 3 inches extruded and discard.
As the pasta begins to come out, gently move it away from the maching.
Cut with a sharp paring knife or scissors at desired lengths.
Place extruded pasta on a wire rack or on a clean kitchen cloth.
Let sit for at least 30 minutes before cooking, or store for later use.
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