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Semolina is the name given to roughly milled durum wheat mainly used in making pasta [3] and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize ) as well.
Pasta processing is the process in which wheat semolina or flour is mixed with water and the dough is extruded to a specific shape, dried and packaged. Durum wheat semolina or flour, common farina or flour, or combination of both is mixed with water and eggs (for egg noodles) and other optional ingredients (like spinach, tomato, herbs, etc.).
Egg pasta (pasta all'uovo) – May only be manufactured using durum wheat semolina with at least 4 hens' eggs (chicken) weighing at least 200 grams (7.1 oz) (without the shells) per kilogram of semolina, or a liquid egg product produced only with hen's eggs. Pasta made and sold in Italy under this category must be labeled egg pasta.
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A six-ingredient, 20-minute bowl of pasta is better than a box of chocolates in my book. (But I’ll take the chocolates, too.) "Use a fork to mash the butter, oil and cheese," PureWow food editor ...
Pasta is such a popular food because of its diverse qualities, as it can be prepared in so many different and unique ways. For many, pasta can be a main dish, but others like to prepare it as a side.
Spaghetti can be made by hand by manually rolling a ball of dough on a surface to make a long sausage shape. The ends of the sausage are pulled apart to make a long thin sausage. The ends are brought together and the loop pulled to make two long sausages. The process is repeated until the pasta is sufficiently thin.
Although more involved than tossing a handful of dried pasta into a pot of boiling water, you don't need fancy equipment or hours of free time to make fresh pasta. Check out the slideshow above to ...
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