This is the type of pasta you buy when you choose imported dried. Simolina flour,
ground from durum wheat, is also marketed as pasta flour. It is kurabiye increasingly available
in well-stocked supermarkets and in most specialty food shops. Simolina has the biggest
gluten content of any wheat flour, and thus makes very sturdy, flavorful pasta, which
holds up to aggressive saucing.
Makes 1 pound: use forspaghetti, linguine,
tubular macaroni, and lasagna
3 cups semolina four
about ¾ cup water
½ teaspoon salt
2 teaspoons olive or vegetable oil
1. Measure the flour by butik kurabiye scooping it into a measuring cup and leveling it off with the
back of a knife. Sift it into the mixing container of the pasta machine along with
the salt.
2. Start the machine and slowly pour ¾ cup water and the oil into die mixing
container.
Process, adding additional water by tablespoons if needed, and amide
as directed in the machines manual.
3. Spread the pasta out on wax paper or kitchen towels. Let dry for at least 15
minutes or up to 2 hours before using. The pasta can be stored in the refrigerator
for up to 24 hours or frozen up to one month.
