Semolina Pasta Recipe for Philips Pasta Extruder
This Semolina Pasta Recipe for Philips Pasta Extruder is a simple, nearly effortless way to make fresh, eggless pasta at home.
Servings: 1.5 pounds
Cost: $3
Equipment
- 1 pasta extruder
Ingredients
- 500 grams semolina flour
- 8 grams salt
- 20 grams olive oil
- 180 grams water
Instructions
- Measure the salt and semolina flour in a bowl. In another jar, measure the water and olive oil (I use the measuring pitcher provided with the machine).
- Place the measured semolina flour and salt into the pasta maker. Turn on the machine and set it to the "double batch" setting. Once the machine starts, slowly pour in the olive oil and water mixture in the slots on the lid.
- From here, the machine does all the work of mixing the dough.
- Once the pasta starts extruding, cut it to your desired lengths.
Notes
How to freeze and store the pasta:
1. Extrude and Portion
- Cut the pasta into your desired length as it comes out of the extruder.
- Lightly toss with semolina or flour to prevent sticking.
2. Air Dry
- Spread the pasta in a single layer on a floured tray or drying rack.
- Let it air dry at room temperature for 1–2 hours to reduce surface moisture.
3. Flash Freeze
- Arrange the dried pasta in a single layer on a parchment-lined baking sheet.
- Place in the freezer for about 1–2 hours, or until the pasta is firm and no longer sticky.
4. Store for Long-Term Freezing
- Transfer the frozen pasta to airtight freezer bags or containers.
- Label with the date and type of pasta.
- Store in the freezer for up to 3 months.
5. Cooking from Frozen
- Do not thaw before cooking.
- Drop the frozen pasta directly into boiling salted water.