This recipe was inspired by our trip to Italy in 2018. My husband and I love cruises so when we found out there was a Mediterranean cruise leaving from Barcelona, we jumped on the opportunity to visit some of our favorite places! One place that we were really looking forward to seeing was Tuscany as it is the setting of one of our favorite movies, 'Under the Tuscan Sun' (don't judge me).
While we were in Italy, we visited so many beautiful places and I tried Limoncello for the very first time...it was pure deliciousness and it also inspired me to create my own recipe. Take a look at my Drinks for that recipe.
One of the restaurants we visited was recommended by a lot of the locals because of their handmade pizzas and pastas; this is where I learned about Semolina Flour and why Italians love it so much. Semolina flour comes from durum wheat aka 'Pasta Wheat' which is a much rougher wheat, it also contains fiber and proteins that normal flour doesn't. Because of it's sturdy nature and ability to hold its shape in water, Semolina is the ideal flour for pasta masking, it's also easier to infuse with seasonings and it's quite delicious!
"Cooking is like painting or writing a song. Just as there are only so many notes or colors, there only so many flavors - it's how you combine them that sets you apart." -Wolfgang Puck
Although this recipe is pretty easy, it does require some patience and as with all pasta, it cam be a little messy. The pasta dough needs to sit for at least an hour so I like to prep mine the night before or in the mornings so that it's ready by the time I get home from work.
1. Make sure you dust your pasta with corn starch or Semolina flour as it comes out of the pasta press, this keeps it from sticking together.
2. Don't be afraid to add seasonings to your flour, just add a tablespoon of the flavor that you want (Pepper, Garlic, Rosemary etc.)
3. If you don't own a pasta press, you should invest in one. It will change your cooking life!
4. Pasta sauce is optional with this recipe, I simply use an olive oil mixed with the pasta water when I make a flavor infused pasta.
2 cups semolina flour
1/2 cup all-purpose flour
1/2 teaspoon salt
3/4 cup warm water
2 Tablespoon olive oil
1 Tbsp seasoning of your choice *Optional
In a large bowl or mixer, sift and mix both flours, salt and any seasoning you want to flavor with. Add warm water and olive oil; turn or blend to make a stiff dough.
Using the dough-hook attachment, knead the dough for 10-15 minutes. If you don't own one, roll the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover and allow dough to rest for 1 hour.
*This is where you will use the instructions according to your own pasta press. I use the KitchenAid Gourmet Pasta Press so my directions will be based on that attachment
Adjust your pasta press to the required speed. Pinch off walnut sized pieces of the dough, roll each piece into a ball and lightly coat with semolina flour or corn starch before dropping it into the pasta press.
Be sure to dust the pasta noodles as they flow out of the press and transfer them to a drying rack or light floured/starched surface.
5. Add 1-2 tablespoons of salt to boiling water and cook the noodles for 3 to 5 minutes. Drain and sprinkle with olive oil and any additional flavorings. Enjoy!
I've added some fun photos from our trip...Italy is a must see!