Semolina Pasta Dough

Photo: Anonymous

Ingredients

3/4 cup semolina flour

1/4 cup water

Preparation

Pile the flour into a roomy bowl and make an indentation in the middle.

Pour the water into the indentation.

Use a wooden spoon to start scraping the edges of the flour pile down into the water.

Keep doing this for a while, eventually you'll get a lumpy mess that isn't quite dough yet.

Get your hands in there and start kneading the remaining flour in until the dough reaches an even consistency. It'll be a pretty stiff, dry dough. It's hard work, and will probably take a while.

If you have a stand mixer and a dough hook, try using it. I've had uneven results with my stand mixer - it tends to rip the dough to shreds without ever combining it into a good dough ball. Besides, kneading dough is good for your soul.

Use your pasta machine (or good old elbow grease) to roll the pasta out into sheets and shape it.

Either cook it immediately, or lay your pasta out flat to dry overnight. Once it has hardened you can store it for quite a long time.