This is a hearty, firm pasta required for strong dishes such as Ragu Cuori di Manzo Italiano.
Semolina flour is a course grind of high-protein durum wheat that gives it a nutty sweet flavor. Using this flour allows the pasta to hold its shape and retain the beautiful yellow coloring.
The pasta can be shaped with a pasta maker but the directions below are for rolling the dough and cutting by hand. It does take a bit of wrist strength but worth the effort.
To serve as a simple flavorful side dish, add a pat of butter after cooking, sprinkle with Parmigiano-Reggiano cheese and flat leaf parsley.
2 c semolina flour
1 ½ c regular flour
1 T extra virgin olive oil
1 c cold water
Place the semolina and regular flour on a cutting board or other work surface. Using your fingers, blend together the two flours.
Add the cheese and mix completely. Mound the mix and then make a well in the center.
In a small bowl beat the eggs, olive oil and water together. Pour in the well created in the flour. Using your hands, mix the eggs into the flour. Working to incorporate all of the flour. This may take up to 10 minutes. An additional ½ cup of water may be added, 1 tablespoon at a time, if needed. Once the liquids have been absorbed, continue kneading and working the dough until it is smooth, about an additional 5 minutes. The dough will be stiff. Cover with damp paper towels and let sit for 15 minutes.
Cover with damp paper towels and let sit for 15 minutes.
Divide the dough in half and form into two slightly flattened rectangles. Place one half back under the damp paper towels and the other half on a clean work surface if rolling out by hand. Roll out the dough as thin as possible, about pie crust thick. Flour may be used to keep the dough from sticking. Trim the sides of the dough and cut into desired widths and lengths using a pizza cutter.
Place noodles on a clean kitchen cloth and let dry
Fill a large pot with water, add 1 teaspoon salt and bring to boil. Add the pasta. Cook 12-15 minutes to desired . Drain. If not using with a sauce, place in a bowl and add 1 tablespoon of unsalted butter. Toss to coat pasta with butter.
Place desired amount of pasta on a serving plate. Sprinkle with grated Parmigiano-Reggiano and fresh basil or flat leaf parsley.