Semolina is the grind of durum wheat—the wheat that makes the best dry pasta. Here, mixed one-to-one with all-purpose flour, it makes a fresh pasta that is nutty and resilient to the bite.
Recipe information
Yield
for 1 pound of pasta
Ingredients
Dry
1 cup all-purpose flour
1 cup semolina flour
Wet
2 large whole eggs
1/4 cup extra-virgin olive oil
3 tablespoons water
Preparation
Step 1
Food-processor mixing recommended, following the directions on page 160.
Suggested Shapes and Sauces
Step 2
Any shape.
Step 3
Good with vegetable and nut sauces.
From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.
Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.
From the Trade Paperback edition.
