Semolina, Macaroni, and Edible Pastes
Ingredients
Directions
Make the dough
Mix semolina with warm water.
Knead the mixture until smooth.
Shape and dry
Mold into desired shapes or roll into thin sheets.
Cut into shapes as desired.
Dry the formed pastes by air drying or using a dehydrator.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Semolina
- Provides the main structure, and its gluten gives the dough its elasticity and bite.
The step that matters
Knead the mixture until smooth. Kneading hydrates the semolina and organizes its gluten proteins into an elastic network. Under-kneaded dough cracks when shaped and dries unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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