SEMOLINA FLOUR PASTA RECIPE INGREDIENTS
FOR EGG PASTA
Add 1–2 eggs per lb of flour
Whole eggs are 65.6% water Egg yolks are 48% water Egg whites are 88% water
DIRECTIONS Put semolina flour in the hopper and press mix. Drizzle 10 oz of water into the hopper while mixing. Mix for 3-5 minutes. Check the consistency after 3 minutes; it should begin to resemble a crumbly dough mixture. Grab a handful of dough and open your palm. If you see any dry flour, drizzle the remaining liquid (2 oz) while in mix mode for 30 seconds — then begin to extrude.
For 1 lb of dough
Ramen Noodles
- 40 – 41 oz of Semolina flour (1150 grams)
- 12 – 13 oz of Water (345 grams)
FOR EGG PASTA
Add 1–2 eggs per lb of flour
Whole eggs are 65.6% water Egg yolks are 48% water Egg whites are 88% water
DIRECTIONS Put semolina flour in the hopper and press mix. Drizzle 10 oz of water into the hopper while mixing. Mix for 3-5 minutes. Check the consistency after 3 minutes; it should begin to resemble a crumbly dough mixture. Grab a handful of dough and open your palm. If you see any dry flour, drizzle the remaining liquid (2 oz) while in mix mode for 30 seconds — then begin to extrude.
For 1 lb of dough
- 12.5 oz semolina flour
- 3.75 oz of water
Ramen Noodles
- 6 oz Semolina Flour
- 6 oz White Flour
- 1/2 Teaspoon Sea Salt
- 3/4 Teaspoon Baked Baking Soda
- 3.75 oz warm water