I’ve been allowed to make our handmade pasta recipe once just to know how and then it was quickly and expertly back in the hands of the dough whisperer (who felt a little cheated by the previous night’s zoodles). We’ve been working on perfecting a Kolache recipe (details to follow) for a while now, which got the wheels turning on utilizing different types of flour for handmade pasta. This batch, Semolina flour was the first guinea pig and I quite liked the results. The spaghetti had an excellent snap and the perfect chew to it, which is exactly how I like my pasta. Our previous results yielded a much softer egg noodle like spaghetti, which the other half prefers. Guess we’ll just have to keep experimenting until we find a recipe that perfectly suits us both.

I served this batch of Semolina spaghetti tossed in leftover fresh tomato sauce with a side of leftover turkey meatballs, but honestly, as far as I’m concerned, this pasta is good enough to stand on its own, with just a little butter and Parmesan.

Amy’s Semolina Spaghetti 

Ingredients:

1 cup Semolina flour

1/2 cup AP flour

2 farm fresh Egg Yolks

1/8 cup EVOO

1/4 tsp Salt

water as needed

Method:

Blend all ingredients in a food processor until combined, adding additional water as needed until a stiff dough is reached. Remove dough from food processor and, on a lightly floured surface, knead at least 6 minutes. Wrap dough in plastic wrap and allow to rest in the fridge at least 30 minutes. Remove from fridge. On a lightly floured surface, roll the dough out to desired thinness then cut the pasta into thin or thick strips, per your preference. A simple pizza cutter works great to cut the pasta with. Allow the dough to dry by resting it another 15 minutes or so. Once somewhat dry, add the fresh spaghetti to a pot of salted boiling water. The water should taste as salty as the ocean. Boil about 10 to 15 minutes or until al dente or until desired doneness is reached. Serve immediately tossed in leftover tomato sauce and turkey meatballs, or anyway you like.