Semolina Pasta Dough

[@Alexander-uj5pb]

👍👍😀😀

[@Bamb00nz]

Why add flour? I make my pasta dough from just semolina,eggs and a bit of oil.

[@Iraa87]

Im planing to make a cheese pie with semolina flour this is my first time using semolina flour for the pie i only made bread with semolina so i wanted to ask you is it ok if i use only semolina flour and without eggs for a dough? I never used eggs for dough with purpose flour but is it the same with semolina flour or i have to use eggs too? Do u know🤔

[@Iraa87]

Hello can i use only semolina flour and no eggs for the dough? Do u know?

[@Lawman212]

Thanks for explaining the impact that the use of semolina flour has vs. AP flour.

[@TeriLynneTX]

Beautiful presentation! I use freshly milled Kamut flour. I prefer the buttery taste Kamut grain offers.

[@ldrobarts]

Quite helpful, learned quit a bit, only need to know the semolina amount......look like about 1/2 cup?

[@Ria.1776]

How many eggs and how many egg yolks?

[@danagboi]

Hi everyone, just to try to respond to some queries - dried pasta such as spaghetti, linguini, penne, macaroni, farfalle, fusilli etc is made with durum wheat semolina and water. The increased protein in the semolina flour provides for the 'bite' or 'snip' of al dente pasta. Fresh pasta and filled pasta - lasagne, cannelloni, ravioli, tortelli etc are made with egg and a 'softer' flour (i.e. less protein. your classic 00 flour, allowing for tenderness and stretch) and the eggs increase the protein to provide the bite. The eggs decrease shelf life and so fresh pasta is made and cooked within one or two days. One exception to this rule is orechiette, which are a fresh pasta made with semolina and water, so don't start bombarding me with disdain. Fresh and dried pasta each have (and suit) their traditional sauces etc. My 'elders' usually put lighter, oily sauces on long dried pasta (linguini with crab, chilli, olive oil, garlic) as an example. Many Italians like their dried pasta 'just' cooked and with a hint of chalkiness - unachievable with fresh pasta. Carbonara: dried pasta. Amounts: 70g per serving as entree and 100g for main 1Litre water and 10g salt per 100g pasta All the best and keep cooking pasta.

[@seanlibin]

Perhaps some quantities/ratios might have been helpful Just sayin

[@patrickpatrick191]

You didn't read the entire message???

[@templephete8971]

I am with Sean. There is nothing under the message to read. Just "Using semolina to make fresh pasta" He must have removed it.

[@MegaLidd]

@@templephete8971 agree with you guys no recipe and quantites

[@dmaestro1953]

Why does the semolina look more like polenta. I buy semolina much whiter in color

[@OkSpry]

What proportions of flour did you use?

[@josephinedorico6146]

Recipe?

[@chefpaulm52]

Technically speaking every egg has approximately 70-74% of water in it depending on age. Remember the shell is porous. So does it realy matter where the water comes from?

[@InclinedTherapy]

Thank you, very informative, trying your recipe now

[@PattiFinn]

What recipe? There are no measurements!

[@worthdoss8043]

Who washes the bowls.

[@ericbige27]

Good , lesson Chef!

[@nicola.cammisa]

Busy kitchen . However, the noise in the background is very annoying, which detracts from an otherwise informative video tutorial!

[@bug8884]

Can you make bread please?

[@riazmurad97]

is it suitable for diabetics?

[@OkSpry]

Commercial pasta makers use only semolina and water to make flour. It has a longer shelf life without eggs, but is extremely difficult to make.

[@frankfurter7260]

Wrong. Commercial pasta is available made with eggs as well as made with water. Fresh pasta may be made with water or egg. Dried pasts and fresh pasta differ most in their water content not in whether egg is used.

[@chefpaulm52]

Semolina is made from wheat and therefore a starch so I would suggest to use as you would any other starch product..Be Careful...If worried consult a medical Doctor

[@PattiFinn]

Wait a minute...no measurements to go with the ingredients? I hope this isn’t a cooking class:)

[@ChyldOfMetal]

I would trust the Italian ;)

[@sharthorne]

What are the quantities used in this recipe? Otherwise, this video is useless.

[@joesmith7427]

CAN U TURN UP THE BACKGROUND NOISE A BIT, PLEASE?? IS THAT YOU TALKING??

[@DanielBrownsan]

It's good to record a cooking video in the middle of a train station. (?)

[@nv6987]

When people ask for semolina pasta dough they (most of the time) mean vegan but you added Eggs

[@rowkingsbury945]

Why does he sound like penn gillette???

[@blackblack4843]

Put this put this put this put this no telling quantities just want to earn money by KZbin.

[@sauravverma]

worst audio ever heard on KZbin !

[@ted1091]

As soon as you add eggs, I'm out

[@Tittlesnhizmouf]

Beautiful Chef 😘

[@7531monkey]

Salt.... next