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And we are cooking in chaos again today. Anyway, we’re going to make a pasta dough from scratch and I’m using a 100% Semolina flour for this one and we’re going to be running it through my flour. Probably, that’s the one through the pasta machine in motion. Let me get through my pasta machine. Before I make the final dish, you could also use 50% white flour and 50% Semolina. It will take that variations to it and with this one, I’m going to be using two or three eggs. I’m just going to—as I start mixing it together, we’ll put a little salt. Pasta dough recipes, you know and if you remember, in Northern Italy, you’re going to put eggs in your pasta dough recipe. Southern Italy, they’re just going to be using water and flour. Some people say no salt in the pasta, no olive oil and things like that. I make about seven different versions of pasta dough depending on what I’m making, how quick on making it, et cetera, et cetera.
So, this is Semolina flour, it’s a durum flour that’s—this is a ground to a number one setting, you can use a double zero setting flour which would be great, it’s high in glutenin flour, so it’s going to stretch which is what you want with pasta dough.
So basically, this is one and a half cups of flour and made it well, eggs are very important when you are using eggs in pasta because the fresher the egg, the less eggs you’re going to need to use and the older the eggs, the more you’re going to need to use.
So it’s really a fill thing. I’m going to start off with two eggs in the middle of this well here. Just to get going, I am also going to add in a little olive oil. I like olive oil with my doughs, I like it in my pizza doughs, just probably a tablespoon or so. Anytime you have old doughs, everything affects the dough, the humidity, your elevation.
Anyway, I’m also going to add in a little salt but like I said, everything affects the dough, so the same as just one recipe that’s going to come out perfect for you every time, not necessarily the taste.
So we’re going to work and give this a whirl here. So, basically, I don’t know what I just said. I was out a little late night, not that late but we had a lot of wine last night. It’s a really good wine to a couple of—8890 in that, and a good pinot by cuch. So what we had about 10 or 11 bottles for six people plus a couple of desert wines and a couple of glasses of white wine for the menu.
Anyway, so what I’m doing is I’m just beating the eggs up inside this well here and now, I’m just going to start holding in a little of the salad.
All right, so I’ll get my own fork and jump in here. The little guy is doing great. So I’m going to mix this around some more. All right, so this is—I’ve incorporated some—I’m going to show you, grab a little Semolina on my hand, and now, this is kind of all suit up. I’m just going to start lightly holding it around here like so. I’m not really putting too much pressure on this yet because—get all of the flour sort of work in here as the moisture starts to absorb it and it’s inside with the fork. And now we’ll start giving it a little more of a work and you can start by doing this in your kitchen aid, processor, but you don’t have to do it this way. I don’t always do it this way. Sometimes I’ll just—you know my hidden kitchen aid, blender, mixer and pan, and do it that way.
And with the Semolina, you’re going to feel a real greatness to it just because it’s— you know, I’m using the number one, so it’s not as partly ground as some of the other one you can use.
What do you want to do, and again, just like the pizza dough, when I said kneading is the key, same exact thing with the pasta dough, kneading is key. You’ve got a knead, you’ve got to get the gluten stretched, you’re going to get the moisture, work all the way through because right now, I’m already feeling those granules start to go away. It means you’re doing a nice dough. So the more sticky to whirl, and again, this dough is not a dough that you would probably want to make and use if you’re rolling out by your hand for the first side. It’s not going to be the easiest dough in the world to work with, to roll out by hand. Like I said, I’m going to be putting this through my pasta rollers which I only use probably a quarter at a time when I make homemade pasta but since I am doing that, that’s why I want it with the 100% Semolina.
I was making a quick dough as your—a homemade ravioli that’s really quick. I will absolutely you use 50% all-purpose flour and 50% semolina and do it that way and that makes a great dough.
Starting to take, I’m getting ready a nice—I’m going to knead this to probably 10 minutes or so. I could have wanted with a 30-day—we ended up doing while it’s needed again. I’ve added about a tablespoon of water to it just to loosen it up a little bit because it was really, really tight. So I want to move just a little bit, even though they would have came together fine and running through the rollers, I just wanted a little bit more viable.
So anyway, that’s it. I’m just going to rub it and put some salt in and let it sit, and this will be ready to use in 30 minutes or I’ll use it tomorrow. You don’t want to go bored in one day with fresh dough, it starts to take our little home to flavor and that’s it. I’ll see you next time hopefully.
This is the kind of stuff I have to go through, making dough and it’s easy.
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