Semolina Pasta Recipe Kitchenaid Extruder

Semolina Pasta Recipe Kitchenaid Extruder. Pasta dough recipe for the kitchenaid pasta extruder. It is a very tasty and light soup.

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I have not tried that. Let the pasta dry for a few hours. On your working surface, knead the dough until it's yellow in colour and holds together nicely, about 10 minutes.

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Good pasta dough should be elastic and pliable, but firm (not soft like bread dough). If you don’t have one, use a baking tray that’s either lined with a clean kitchen towel or dusted lightly with flour. Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed. To make the pasta sheets with the kitchenaid pasta attachment.

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If they measure less than 7/8 of a cup, add water until 7/8 cups is reached. Mix 1 2⁄3 cups (200 g) farro flour, 1 cup plus 3 tablespoons (200 g) semolina, and 1/2 cup (118 ml) cold water as directed in extruded semolina dough. Then let the dough rest for another 10 minutes. It should not stick to your fingers or fall apart. On your working surface, knead the dough until it's yellow in colour and holds together nicely, about 10 minutes.

KitchenAid stand mixer with pasta extruder attachment
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Directions *some recipes like the one that comes in the box with this attachment, recommend the use of oil. Roll the rested dough into walnut sized balls and follow the manufacturer's directions to extrude the pasta onto a floured cookie sheet or cutting board. You will end up with a coarse mix of crumbles rather than a cohesive lump. 1kg dry 330ml wet 10gr fine sea salt (this is for the chemical reaction only, not seasoning) (not kosher salt. It is a very tasty and light soup.

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French provencal soup with vegetables.a classic french recipe for provencal soup, the original recipe is prepared with pasta, i replaced it with semolina gnocchi. On your working surface, knead the dough until it's yellow in colour and holds together nicely, about 10 minutes. Good pasta dough should be elastic and pliable, but firm (not soft like bread dough). Mix 1 2⁄3 cups (200 g) farro flour, 1 cup plus 3 tablespoons (200 g) semolina, and 1/2 cup (118 ml) cold water as directed in extruded semolina dough. It should not stick to your fingers or fall apart.