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Caputo Semola Pasta Recipe

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This Caputo Semola pasta recipe uses high-quality semola flour for a beautifully textured and flavorful homemade pasta. With simple ingredients and easy steps, you'll create pasta that rivals any restaurant. The keyword focus here is "Caputo Semola pasta."

Ingredients

Scale
  • 2 cups Caputo Semola flour
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil (optional)
  • Water (if needed, for adjusting dough consistency)

Instructions

  • On a clean surface, mound the semola flour and create a well in the center.
  • Crack the eggs into the well, add the salt, and olive oil if using.
  • Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges of the well.
  • Continue mixing until a dough begins to form. Knead the dough for about 10 minutes until smooth and elastic.
  • If the dough is too dry, add water a teaspoon at a time. If too wet, add more semola flour.
  • Wrap the dough in plastic wrap and let it rest for 30 minutes.
  • After resting, divide the dough into smaller portions. Roll out each portion using a pasta machine or a rolling pin to your desired thickness.
  • Cut the rolled-out dough into your preferred pasta shape (fettuccine, tagliatelle, etc.).
  • Cook the pasta in a large pot of salted boiling water for 2-3 minutes until al dente.
  • Drain and serve with your favorite sauce.

Notes

  • Resting the dough is crucial for developing the gluten, making it easier to roll out.
  • Semola flour gives the pasta a unique texture and yellow color.
  • The dough can be frozen after rolling out for future use.

Nutrition

Find it online: https://avarecipes.com/caputo-semola-pasta-recipe/