Semolina pasta

This recipe is courtesy of the Bob's Red Mill site (as is the Semolina I used). Followup note: what a great pasta recipe! I used the full cup of water, and started the mixture in my food processor, then finished it off by hand. I did find it needed even a touch more water, which I added while kneading by wetting my hands just a little. I roasted about 1 1/2 cups of cherry tomatoes with 5 or 6 garlic cloves and 1 1/2 medium-sized onions, chopped up large. The onions and garlic were drizzled with olive oil, sprinkled with salt and pepper, then slow-roasted at 350F for maybe 40 minutes, then I added the halved tomatoes, and let it all continue to roast until the tomatoes were collapsed. With it, I did fresh limas boiled, then tossed in a chili-infused olive oil for a touch of heat. Those limas would be GREAT with the tomato-onion mix!

1-1/2 cups Semolina
1 cup White Flour, Unbleached
1/2 tsp Sea Salt
1/2 to 1 cup Water
1 tb Olive Oil

On a flat work surface combine flours and salt in a mound, add 1/2 cup water and oil. Mix to make a stiff dough. Add one tablespoon of water at a time while combining mixture, until desired consistency is achieved (moderately stiff dough). Knead 10 minutes or until dough is elastic. Wrap dough in towel or place in plastic bag and let rest for 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.

Bring a large pot of water containing 1/2 teaspoon olive oil to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe.