Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.help!! does anyone know where i can buy semolina flour for making pasta? can you-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(help!! does anyone know where i can buy semolina flour for making pasta? can you),it will help you,my kids.
and please send some recipies for noodles if you have them thank you
Answers:
Usually not unless there is a strong Italian component to the area.
It is far more likely to be available in health food stores, food coops and the like.
You can make passable noodles from high gluten flour. I used to during my hippy days. Even with a pasta machine its a lot of work.
* Exported from MasterCook Mac *
Egg Noodles
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta *Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------
2 cups flour
3 egg yolks
1 egg
1 teaspoon salt
1/3 to -- up to
1/2 cup water
Make a well in center of flour. Mix in egg yolks, egg and salt thoroughly. Mix in 1/3 to 1/2 cup water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for wide noodles. (If using pasta machine, pass dough through machine until 1/16-inch thick.) Unfold strips and place in single layer on towels about 2 hours or until stiff and dry. Break strips into smaller pieces.
Other Answers:
You can get it on line at www.sharpknives.com
Publix carries semolina flour, but you can also make great pasta from regular all purpose flour as I sometimes do. It's not exactly the same, but it will work in a fix.
3 cups all-purpose flour, , preferably unbleached
4 large eggs
1/2 teaspoon salt
1 to 2 drops olive oil
Mound the flour on a clean work surface. Scoop out a well in the center and break the eggs into the well.
Using a fork, gently whisk the eggs. Sprinkle the eggs with salt. Next, using the fork or your fingertips (whichever seems most natural to you), mix the flour with the beaten egg. Pull it from the inside wall of the well into the liquid.
If the dough seems dry, add some water or a drop of olive oil to it.
Knead the dough for five to 10 minutes until smooth, satiny, and elastic. Sprinkle it with flour as you work to prevent sticking. Just as with any dough, use only as much flour as you need.
Gather the dough into a ball and then divide it into quarters. Wrap each quarter into plastic wrap to keep it from drying.
Clean the work surface and sprinkle it with a fresh dusting of flour. With a floured rolling pin, roll out one section of the dough at a time. Roll with short strokes into a circle.
For hand-rolled dough, roll until the pasta is about 1/4 inch thick, or thinner if you can. The thickness depends on the type of pasta. Remember you are trying to stretch the dough only, without tearing it.
To cut pasta strands free-hand, roll the dough into a cylinder and use a small, sharp knife to cut it crosswise into the appropriate width noodles.
If using a hand-cranked machine, roll the dough until thin enough to pass through the widest setting of the machine.
Cut the dough into manageable strips.
Feed the dough through the rollers several times, adjusting them to narrower and narrower settings, to get very thin dough.
Choose the cutting attachment for the kind of pasta you want and feed the rolled and stretched sheet of pasta through the machine one last time.
Lay the strands on a lightly floured pan or board. Dust with flour and cover with a dishtowel or sheet of wax paper. Let the pasta dry for 2 to 3 hours, until it no longer feels sticky.
Bring a large pot of water to a rapid boil (about 8 quarts). Add a pinch of salt for slightly better taste. Drop the pasta in and let it cook just until a tested strand tastes almost done. Depending on the type of pasta, this will take from 1 to 3 minutes.
Drain the pasta and serve.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.help!! does anyone know where i can buy semolina flour for making pasta? can you-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(help!! does anyone know where i can buy semolina flour for making pasta? can you),it will help you,my kids.
and please send some recipies for noodles if you have them thank you
Answers:
Usually not unless there is a strong Italian component to the area.
It is far more likely to be available in health food stores, food coops and the like.
You can make passable noodles from high gluten flour. I used to during my hippy days. Even with a pasta machine its a lot of work.
* Exported from MasterCook Mac *
Egg Noodles
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta *Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------
2 cups flour
3 egg yolks
1 egg
1 teaspoon salt
1/3 to -- up to
1/2 cup water
Make a well in center of flour. Mix in egg yolks, egg and salt thoroughly. Mix in 1/3 to 1/2 cup water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for wide noodles. (If using pasta machine, pass dough through machine until 1/16-inch thick.) Unfold strips and place in single layer on towels about 2 hours or until stiff and dry. Break strips into smaller pieces.
Other Answers:
You can get it on line at www.sharpknives.com
Publix carries semolina flour, but you can also make great pasta from regular all purpose flour as I sometimes do. It's not exactly the same, but it will work in a fix.
3 cups all-purpose flour, , preferably unbleached
4 large eggs
1/2 teaspoon salt
1 to 2 drops olive oil
Mound the flour on a clean work surface. Scoop out a well in the center and break the eggs into the well.
Using a fork, gently whisk the eggs. Sprinkle the eggs with salt. Next, using the fork or your fingertips (whichever seems most natural to you), mix the flour with the beaten egg. Pull it from the inside wall of the well into the liquid.
If the dough seems dry, add some water or a drop of olive oil to it.
Knead the dough for five to 10 minutes until smooth, satiny, and elastic. Sprinkle it with flour as you work to prevent sticking. Just as with any dough, use only as much flour as you need.
Gather the dough into a ball and then divide it into quarters. Wrap each quarter into plastic wrap to keep it from drying.
Clean the work surface and sprinkle it with a fresh dusting of flour. With a floured rolling pin, roll out one section of the dough at a time. Roll with short strokes into a circle.
For hand-rolled dough, roll until the pasta is about 1/4 inch thick, or thinner if you can. The thickness depends on the type of pasta. Remember you are trying to stretch the dough only, without tearing it.
To cut pasta strands free-hand, roll the dough into a cylinder and use a small, sharp knife to cut it crosswise into the appropriate width noodles.
If using a hand-cranked machine, roll the dough until thin enough to pass through the widest setting of the machine.
Cut the dough into manageable strips.
Feed the dough through the rollers several times, adjusting them to narrower and narrower settings, to get very thin dough.
Choose the cutting attachment for the kind of pasta you want and feed the rolled and stretched sheet of pasta through the machine one last time.
Lay the strands on a lightly floured pan or board. Dust with flour and cover with a dishtowel or sheet of wax paper. Let the pasta dry for 2 to 3 hours, until it no longer feels sticky.
Bring a large pot of water to a rapid boil (about 8 quarts). Add a pinch of salt for slightly better taste. Drop the pasta in and let it cook just until a tested strand tastes almost done. Depending on the type of pasta, this will take from 1 to 3 minutes.
Drain the pasta and serve.
correctness,It's Non-profit and only for informational purposes.
- How do you make canned whole oysters?
- How are oscar mayer smokies made?
- how to soften yeast?do i leave it in the package?recipes always say to soften in
- what is the origin of a new york strip steak?
- How are homemade biscuits made?
- How long can I refrigerate cake batter before cooking?
- I am looking for georgia boy sausages could someone point me to a web page of co
- How to microwave corn on the cob.?
Related Question about Food and Health
- help! with mung beans?
- Help!! How do you remove Habanero Pepper taste from hands?
- Help!! I want a really cute recipe binder one that I can get refills for without
- Help!! I'm making fondant icing and .........?
- HELP!! Lost recipe to make ice-cream&can't find anywhere online. I only reme
- Help!!! I need a delicious chicken pesto (not against adding other ingredients)
- HELP!!! I need help!! What's a good substitute for chocolate in cookies?
- HELP!!!! The temp is right now at 103 degrees, I do NOT want to cook. What shoul