why do most pasta dough recipes call for regular flour AND semolina?

Question

i always thought that true pasta is made from only semolina flour, but almost every recipe i see has about equal parts of all purpose flour and semolina. what is the benefits of mixing the two? is it for taste or does it just produce a better pasta? anyone have a great pasta dough recipe?

Answer 1

i think it's because 100% semolina is difficult to work with by hand. just a slightly educated guess. but then again maybe not. here's a recipe. let me know if it works.

uh-oh. i just noticed this is for a pasta machine. back to first idea.

Durum Wheat Pasta
11/1995

Makes 1 pound 3 cups durum flour , sifted
3/4 teaspoon table salt , plus extra for cooking
3/4 cup water , plus extra if needed


1. Place selected pasta rolling machine die in small bowl, cover with hot tap water, and set aside.

3. Remove die from hot water and install according to manufacturer’s directions. Add flour and salt to mixing chamber. Turn on machine and slowly pour water through opening in cover. Mix approximately 2 to 3 minutes, or until dough forms soft, pea-sized crumbs. If dough appears too dry, add additional water, one tablespoon at a time, until pasta reaches proper consistency.

4. Switch machine to extrusion mode and extrude pasta. Use knife to slice off first 2 inches of pasta and discard. Continue to extrude and cut pasta at desired lengths with serrated knife. Set pasta aside on towels 30 minutes before using. (Pasta can be kept at room temperature for 2 hours or placed in a zipper-lock plastic bag and refrigerated for 12 hours or frozen for 1 month.)

5. Bring abundant water to boil in large pot. Add salt to taste and as much pasta as desired. Cook until al dente, 3 to 4 minutes if at room temperature or chilled, and about 5 minutes if frozen.

Answer 2

Semolina (actually durham semolina) is flour from a variety of wheat that is higher in gluten than is all purpose flour. You need that extra gluten for both the extra protein and the texture of the pasta.

Answer 3

That combination is perfect.The flour make the pasta soft.The semolina give to the pasta the texture .However,in Italy you can get some pasta made from flour only and some pasta made from semolina only.Both are awesome and very tasty.

Answer 4

use prevalent flour, yet you may paintings it slightly greater. once you fold it a pass it via the pasta device, do this many circumstances, till the pasta is gentle, surprisingly much a leathery texture. this supply you a greater "al dente" texture on your pasta, it does not soak up as plenty water whilst cooked and does not proceed to be soggy. the different is going for making a crammed pasta which incorporate ravioli, the place you want a mushy pasta by way of fact it is 2 layers.