Semolina Fettuccine

Summary

Prep Time	30 mins
Cook Time	6 mins
Total Time	36 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

2 cup semolina, (Semolina flour = durum wheat semolina)
6 tablespoon water, (approx. 100ml)
2 tablespoons oil
3 pinches salt

Instructions

Pour Semolina, water, oil and salt into the KitchenAid bowl and stir with the flat beater on speed 2 for about 2 minutes. Good dough is firm and leathery to the touch, but it is also pliable. It shouldn`t stick to your fingers or crumble. The consistency can be checked by squeezing it a little. If it sticks together without sticking, it is good. It may be necessary to add a small amount of water or Semolina to achieve the right consistency of the dough.
Take the dough out of the bowl, knead by hand for 1 to 2 minutes and divide into 4 pieces.
Tip: Always lightly dust with Semolina when rolling out and cutting. This way it dries better and is easier to cut.
Roll out and cut the dough with the KitchenAid pasta sheet roller and pasta cutter. Turn the knob on the pasta sheet roller to 1. Set the KitchenAid to speed 2 and guide the flattened piece of dough between the rollers to knead. Fold the dough in half and roll out again. Repeat this until it is smooth and pliable. Now turn the setting knob on the pasta sheet roller to 3 and guide the dough through the rollers to roll it out further. Change to setting 4 and feed the dough through the rollers again. Halve the rolled out pasta sheets and swap the pasta sheet roller for the pasta cutter. Set the KitchenAid to speed level 2 and guide the rolled out pasta sheets through the pasta cutter.
Dust the finished fettuccine with a little flour and place in nests. They can be used fresh straight away, single-layered on a cloth or drying rack, fully air-dried and then stored airtight, or left to air-dry for 1 hour, packaged in an airtight container, and frozen.
Cook the pasta in plenty of salted water until al dente. Dry noodles approx. 6 minutes, fresh noodles approx. 5 minutes.

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