Source: The Professional Pastry Chef by Bo Friberg. Third Ed.
Makes 6 servings.
Preparation time: 45 minutes
Tips: Ideal for ravioli, dough is not sticky after cooked.
Pasta Dough “Semolina”
Fettucini, Ravioli, Tortellini
Ingredients
Preparation
12 ounces semolina flour (approx. 2 cups)
1/2 teaspoon salt
2 whole eggs
1 teaspoon olive oil
2 tablespoons water, approximately
To mix using a Electric Mixer:
1. Place all of the ingredients in the mixer bowl. Mix at medium speed, using the dough hook, for about 3 minutes. Add more flour or water as required. The dough should form a smooth ball that pulls away cleanly from the sides of the bowl.
2. Cover the dough and let it rest for 1 hour before rolling it out.
To mix by hand:
1. Place the dry ingredients on your work surface in a mound and make a well in the center. Pour the remaining ingredients into the well. Working quickly, incorporate the eggs, water, and oil into the flour until the mixture forms a crumbly mass. Then knead the dough against the table until it becomes smooth and pliable, about 6 to 10 minutes.
2. Cover the dough and let rest for 1 hour before rolling it out.
Rolling out the dough using a pasta machine:
Fettuccini or spaghetti: roll pasta to No. 5 or 6
Ravioli or Tortellini : roll pasta to No. 6 ( 0.5 mm / 1/64 inch thick)
Lasagna or Timballo sheets: roll pasta to No. 5
NOTE: 1) Pasta dough made with Semolina unlike regular flour, it does NOT become sticky after cooking it. Ravioli can be cooked and place in draining basket until ready to mix with the sauce and they will not stick to each other.
2) This dough becomes slightly thicker and more rubbery after cooking than regular flour dough. Roll thinner than regular flour dough.
