Making Pasta Dough with SEMOLA RIMACINATA!

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In this video you will learn step by step how to make a pasta dough using semola rimacinata, a finely ground semolina flour. This dough is used for many different shapes that can be eaten right away or dried and stored for a long period of time. This dough makes enough pasta for 2-3 people, since it is water based it is lighter on the stomach compared to egg based doughs.

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Pasta Dough Recipe:
300 grams, Semola Rimacinata
150 grams, Water
1 Gram, Olive Oil

Sift flour
Make a well
Add water and olive oil
Mix the water and olive oil and slowly incorporate the flour
A rough dough will form, then start to knead for 5 minutes until smooth
Wrap the dough and let it rest for at least an hour before rolling

Brooklyn Pasta Lab

Chef Michael Pini is well known for handmade pasta learned throughout Italy. His passion of pasta making was solidified during his studies in the region of Emilia-Romagna and Puglia. Brooklyn Pasta Lab delivers fresh handmade pasta kits directly to your home in the boroughs of New York City.

Instagram: @brooklynpastalab

For Inquiries Email: orders@brooklynpastalab.com

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music: Mandolin Journey by The Undertowns

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Видео Making Pasta Dough with SEMOLA RIMACINATA! канала Brooklyn Pasta Lab