Monday, May 28, 2012
Aunt Mary's Scratch Semolina Pasta
My Aunt (great-aunt actually) is a wonderful woman. Originally from Southern Italy (the 'heel of the boot'!) she makes fantastic Tomato Sauce and homemade pasta. This is her recipe (well according to her it is NOT her recipe it is just 'the way we did things...there is no recipe') She is a beautiful, wonderful, amazingly strong woman with a huge heart. We all love her so much we could burst!
Here is her Semolina Pasta.
AUNT MARY'S PASTA
....semolia makes a difference
2 cups all-purpose flour
2 cups semolina flour
1 pinch salt
6 large eggs
2 tablespoons olive oil
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 or flour 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 tbl salt. Cook pasta until tender 3-5 minutes