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extruder semolina pasta

SEMOLINA FLOUR PASTA RECIPE INGREDIENTS 
  • 40 – 41 oz of Semolina flour (1150 grams) 
  • 12 – 13 oz of Water (345 grams) 
Note: This may vary upon kitchen humidity & environment. Please adjust accordingly. 
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. 

Note: Baking soda added at (at 0.5%) to pasta doughs increases their resiliency and provides a textural chew and snap
that is usually associated with dried pastas and ramen noodles. Dissolve soda in water before adding to drys.

For 1 lb of dough
  • 12.5 oz semolina flour
  • 1/4 tsp (1.7 g) baking soda or baked baking soda
  • 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
Dissolve baked baking soda and salt in warm water and proceed with recipe.


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Photo from wuestenigel