- 1/2 cup semolina durum flour
- 1 teaspoon olive oil
- 1/4 cup water
METHOD Combine the above ingredients to make a dough. Wrap in a towel and let sit for 30 minutes.
After the 30 minutes, start the water boiling, divide the dough in half and roll out each half, allowing the first sheet of pasta to sit while rolling out the second.
When the sheets are dryish, cut according to how you like your pasta.
The pasta maker recommends rolling, and folding in half before re-rolling. After rolling you are supposed to sprinkle some flour betwixt the two halves. If you create a dry enough dough, then you do not need to do this. In fact, the first time through the rollers, my dough is pretty crumbly at the edges, but a few more passes makes the dough much more workable.
Mucenici (Romanian martyrs soup -- pronounced MOO-cheh-neech)
About 4 servings
1 cup unbleached flour
1/4 teaspoon salt
1/4 to 1/2 cup water
-or - purchased small pasta shapes, such as rings (ditalini) and bowties (farfalle)
additional water for soup
sweetener of choice, including at least part granulated (dry) sweetener -- sugar, Sucanat®, brown sugar, etc.
pinch of lemon or orange zest, optional
ground cinnamon or cinnamon sugar
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Place the flour and salt in a mixing bowl. Slowly mix in the water until the dough is just stiff enough to knead. (Use only as much water as necessary to make an elastic dough; quantity will depend on how dry the flour and the air in the room are.) Knead the dough for ten minutes, flouring hands as necessary. Form into a ball, cover, and let stand at room temperature for one hour. On a floured surface, roll the dough into long, thin (about 1/4 inch or .6 cm) ropes. Cut into a length that can just wrap around your finger. Pinch the edges together to form a ring. Also make a few figure 8's by cutting a piece of dough twice as long as for the ring, making a larger ring, and twisting the middle to form an 8. (The figure 8's are for luck!) Flour hands and work surface as needed. As you finish forming each ring or 8, place it on a flour-covered dish or a piece of waxed paper. Let dry for about ten minutes, then turn over and let other side dry for about ten more minutes. Meanwhile you'll mix up the soup as follows...
Fill a large, heavy pot large or Dutch oven to 3/4 full with water. Add sweetener to taste, along with one or more cinnamon sticks. You can also add some lemon or orange zest (be sure to avoid using the white part, which will make it bitter). Bring to a boil over high heat, stirring occasionally to make sure the sweetener is completely dissolved. Remove any citrus zest pieces.
Lower the heat to medium, and drop the pasta shapes into the sweetened liquid. After a minute, stir gently to be sure the pastas don't stick together. Taste-test the pastas after about three minutes; cook only until tender. (You can also do this in several batches, removing the cooked pastas and adding more, if you have more than the pot can accommodate.) If using homemade pastas, they will normally be finished cooking once all the pastas have floated to or near the top of the water. Adjust cooking time if using purchased pasta. When all the pastas have been cooked, remove pot from the heat, and add back any pastas you've removed. Stir to be sure none are sticking. Then...In a blender or food processor, grind walnuts with sugar and ground cinnamon (or combination cinnamon sugar). You can also chop the walnuts finely by hand and mix with cinnamon and sugar in a bowl. The sweetness should be to your taste, but as a general guideline try one cup walnuts to 1/4 cup sugar and 1/2 teaspoon cinnamon powder. Vary proportions to taste. Stir the ground walnut mixture into the soup pot and stir well. Allow to rest at stovetop for about ten minutes, then transfer to a bowl or plastic container and place in the refrigerator until just cool. Serve in bowls -- with or without a piece of cinnamon in each -- and watch it disappear!
Eggless Homemade Pasta HT CD Veg MC HD ACC 20mins plus resting
Serves 4 Hot Cold Vegetarian Vegan Dairy Free Main Course Starter Accompaniment
350g/12oz Semolina Flour
120ml/4fl.oz. Warm Water (approx)
1. Mix together the flour and about 1 teaspoon of salt in a large mixing bowl.
2. Add the warm water and mix to make a stiff dough, adding a little more water if the dough seems dry.
3. Turn onto a lightly floured surface and knead for 10 minutes. Cover with clingfilm and allow to rest for 20 minutes.
4. Divide the dough into 4 and, working with one piece at a time (keeping the remainder covered) roll out very thinly and form the pasta into desired shapes.
5. Cook in boiling salted water for 3 to 5 minutes. Drain well.
On a Blog related side note. My PC hates blogger, and I have attempted to make a post about the TV Nachos for about 3 weeks. The post allways clears just before being completed. Damn internet failure.
I also gave up technology for a few days, to test my will and all.
So.. post will be made here, starting now.
I used an estimated recipe from Lolo's post about raviolli and besides it sticking to everything like a mofo (my fault mostly) and my crunch for time. The filling, noodle, and sauce was great!
Kcam and Alison enjoyed it, alex ate a plate once I got home and I had a filling lunch and dinner.
(BTW on the way home all my nice little shapes/cut outs stuck together terribly to the point where it was a big glob V.V, so I just cut them appart and rolled them into
The Sauce is a simple stewed tomatoes with choped onions and fresh garlic, roast chillies and spices.