Get the top-rated recipe for Fresh Semolina and Egg Pasta at http://allrecipes.com/Recipe/Fresh-Semolina-and-Egg-Pasta/detail.aspx.
Watch how to make fresh pasta at home! This simple pasta is made with semolina flour and eggs. You can find semolina flour in most gourmet grocery stores. Shape the pasta dough into your favorite pasta shapes! And try it with cream sauces.
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Thank you for creating/posting this video! Best pasta tutorial on YouTube,
trust me I have watched many, Lol! My 7 yr old daughter and I are about to
give it a try, wish us luck!
Last time I tried making semolina pasta, the dough was tough to work with
and I couldn’t cut the dough properly. Any help?
i want to ask about the pasta dough before shaping it how can i preserve it
& for how long
thank you :)
can you use just all purpose flour for this?
Try this at home
Is this the type of pasta dough that can be sent through a press to create
common pasta shapes or must it always be rolled out and cut into strips and
can’t be compressed? Should it cook like normal dried pasta from the store
or does it need to be hung for a certain amount of time first to make sure
it doesn’t clump back together?
I remember seeing a pasta press infomerchial that made it seem that one
could pulpify various vegetables and add that to the pasta mix. How can
that be done without making it too runny?
How about through a pasta press though? I can’t get all shapes with this
videos method.
hi its me again! i was also wondering if there was a way to make pasta
using only all purpose flour? if so is it possible that you make a video on
it? thanks for the help!
Any pasta made with egg will tend to be delicate when its completely dry
and will hold up a lot better in the freezer. Just remember to be generous
with flouring after you cut the pasta or else you can end up with a
gigantic clump. ;o) It takes less time to roll out fresh pasta by hand than
it does to boil a big pot of water and wait for dry pasta to cook, lol.
Also if u want it for later use how long do u dry it & how do u store it
&for how long? (So many questions I know but please tell, its a very
helpful video. ) thanks
any trick to getting the cut pasta on the drying rack. that part takes me
forever. They come out of the cutter almost on top of each other, you have
them nicely spaced.
yum
Thank you for your question. Semolina is a finely ground flour with a high
gluten content that makes pasta especially stretchy. Enjoy!
If I’m gonna used this pasta for lasagna , i have to cook it in bowling
water or i can put it raw in the oven with the other ingredients?
Woow nice!
Thank you for your question. It’s best to use semolina flour when making
pasta. It has a high gluten content which helps the pasta to be stretchy
and stay together when cooking.