Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Eggless Semolina Pasta Dough
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- #63376
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 cups semolina flour
1/2 teaspoon salt
1/2 cup warm water
directions
In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10-15 minutes, cover and let rest for 20 minutes.
Roll out dough with rolling pin or pasta machine using 1/4 at a time. Keep rest of dough covered to prevent drying out. If using a rolling pin, roll to 1/16 of an inch. If using pasta machine, stop at the 3rd to last setting.
Cut pasta into desired shapes. Cook fresh noodles in pot of boiling water for 3-5 minutes and drain.
added by
recfoodrecipes
nutrition data
301 calories, 1 grams fat, 61 grams carbohydrates, 11 grams protein per serving. This recipe is low in fat.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
October 21, 2008
This is a wonderful recipe I have already used with my son and my niece. I've stayed away from all those "all-purpose four and eggs" recipes and knew somewhere there was something with just semolina and water. We've already made noodles and orecchiette and then graduated to potato and spinach gnocchi, but this got us started. Thanks!