Serves 4 - 6
Ingredients:
Small Batch
1. 150g Durum Semola flour (75% of total flour weight)
2. 50g wheat flour (Valsemøllen danske hvedemel) (25% of total flour weight)
3. 1 egg (60ml) + distilled water to 85ml (42.5% of flour weight)
Big Batch
1. 300g Durum Semola flour (75% of total flour weight)
2. 100g wheat flour (Valsemøllen danske hvedemel) (25% of total flour weight)
3. 2 eggs (120ml) + distilled water to 170ml (42.5% of flour weight)
3. 3 tsp salt (when cooking)
4. 2L water for boiling the pasta
Directions:
1. Add 300g Durum semolina flour and 100g wheat flour into the Phillips Pasta Maker.
2. Beat 2 eggs and water together to 170ml.
3. Gradually add in the egg-water mixture into the machine.
4. Mix 3 rounds in the machine without extruding.
5. Rest for 20 mins.
6. Mix 1 round and extrude straight with spaghetti disc.
7. Cook for 3 min, drain and serve as dry noodles or in soup. Looked good, didn't fray. Al dente, firm and chewy, nice :-)
Additional Information:
I tried out this recipe from the Philips VIVA Pasta Maker recipe book. The fresh pasta tasted great, al dente and chewy when boiled for 3 minutes. Boiling it for 4 minutes will be too soft.
Durum flour is high in protein and well suited to making pasta. because they are more easily stretched into long pieces without breaking. The Italians use them to make pasta. According to Nutrition Over Easy, “Durum” is a strain of wheat that is used mostly for pasta, due to its higher protein content. (Think of “Durum” as its first name and “Wheat” as its family name.) But unless it says “whole grain” you can assume that it is refined, which means that the nutritious germ and fibrous bran have been removed.
The word “Semolina,” on the other hand, refers to the fact that the durum wheat is coarsely ground–again, in order to produce good pasta texture.
Durum semolina flour contains 15g of protein per 100g of flour, higher than normal flour.
This is Round 90.
References:
Use Durum Semolina flour.
The Durum Semolina flour is available from Føtex Supermarket. It is not available in Meny or Netto.
1 egg with water totaling 85ml
Beat egg and water together.
Measure exactly 150g of Durum semolina flour and 50g of wheat flour and mix well.
Add the flour into the Pasta Maker.
Gradually add in the egg-water mixture and let the machine knead 3 rounds without extruding.
Let the dough rest for 20 mins.
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After resting for 20 minutes, run another mixing cycle and extrude straight away using the spaghetti/ramen disc.
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Here they come :-)
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If you are not consuming them immediately, store them in a plastic container in fridge for 5 days or in freezer for 6 months.
Bring to boil of pot of water (1 litre for every 100g of noodles) and add 2 teaspoons salt. Then cook the pasta for 3 minutes for pasta al dente. You can test for doneness after 2.5 minute.
Drain the pasta, season as desired, and serve :-)
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