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 pasta by placing it in a cool, dry area.
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
- Its proteins form gluten with water, giving the pasta structure and a firm, chewy bite.
The step that matters
Knead the mixture until smooth. Kneading hydrates the semolina and develops gluten, which gives the dough elasticity. If you stop early, the dough stays crumbly, is hard to shape, and tears when rolled.
“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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