Why is semolina flour used to make pasta?

The main reason people prefer semolina for pastamaking is that it is extremely high in gluten, which helps keep the shape of pasta during cooking. This is how pasta can come in all different shapes and sizes without risk of falling apart or becoming a giant blob while it is boiling.

Should I use semolina flour to make pasta?

In general semolina flour consists of 12-13 percent protein and has a low elasticity and higher plasticity than most flour that is used for pasta. This makes semolina flour a great choice when making extruded pasta such as penne, as the shape of your pasta will not start to change as soon as it has been extruded.

How do you make pasta from semolina flour from scratch?

Directions
  1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center.
  2. Knead dough for 8 to 12 minutes, until it is smooth and supple.
  3. Roll out dough with a pasta machine or a rolling pin to desired thickness.

Do you have to dry semolina pasta before cooking?

It should be completely dry before you store it in an airtight container. To prepare the pasta, simply boil it in salted water as you would prepare any dried or fresh pasta. The length of time required to cook the pasta will vary based on the thickness of the pasta and whether or not you dried it.

Why is my homemade pasta brittle?

If the air is too dry (winter air) it will dry too quickly and the result is too much empty space between the flour. If the hydration leaves the dough more slowly then the dough wont contract so quickly resulting in a stronger structure. The best way is to get a small humidifier, and set it under a milk crate.

Why is my homemade pasta chewy?

Why is My Homemade Pasta Chewy? Your pasta is chewy maybe because it is undercooked or under kneaded or because didn’t give your dough proper time to rest.

What is the best flour for homemade pasta?

All-purpose flour does what it says on the tin, so it’s perfectly fine to use for making pasta. However, most pasta recipes will recommend either semola or “00” flour.

What happens if you don’t knead pasta dough enough?

When kneading by hand it can be very difficult to work the dough enough when it has tightened up. As with bread dough, a short rest after kneading is not to develop the gluten further but to let the gluten relax so you can shape the dough without it springing back.

Can you let pasta dough rest too long?

The average consensus seems to be that a 20 minute resting time is ideal, and that up to 60 minutes is generally regarded as safe as well. I have seen a few sources say that it’s possible to allow the dough to rest longer – up to four hours, or even all day if you refrigerate it (which I don’t want to do).