Semola di Grano Duro

The Cecco, 1 kg

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Article number: Excentials
Flower, double-milled durum wheat. Ideally suited for making pasta, gnocchi and pizza crusts.


Nutritional Table per 100 g
energy 1473kJ / 347kcal
fat
of which saturates
1,5gr
0,3gr
carbohydrates
of which sugars
70gr
3gr
dietary fibers 2,9gr
protein 12gr
salt 0,01gr


Egg Pasta

750 grams of pasta
  • 500 grams Semola
  • 5 eggs
  • 2 tablespoons olive oil
  • salt
Make a mound of the flour on a solid and large cutting board or other suitable surface. Make a well in the center and break the eggs in there, add some salt and oil. Knead everything with one hand. Work the flour from the edge to the center until a dough. Use your other hand to prevent the liquid contents to drain away. Knead until you have an elastic, compact dough. Cover with a cloth and let the dough rest for an hour. Divide it into portions and remove dee through a pasta machine. Do you who do not, roll the portions than with a rolling pin on a floured wertkblad. You also need the top of the dough and rolling pin flowers. The thinly rolled pasta can taglaitelle, lasagna and vividly and pappardelle cutting.

Roman gnocchi

We give right away that we have not tried this yet, but it seems like a nice change to the usual companions of vegetables and meat.

Four people
  • 2 eggs
  • 160g semolina flour
  • salt
  • 500ml milk
  • 40 grams of good melting cheese such as Gruyere or Gouda farmers, grated or diced
  • 50 grams of butter into cubes
  • 40g grated parmesan cheese
Put the eggs with the flour and salt in a bowl and mix well with a fork. First, add the milk and allow policy until a nice batter originated and then add the Gruyere or Gouda cheese.

Put everything in a pan, and heated the whole on a moderate flame, stirring constantly, to the whole of the thickness of porridge. This takes about five minutes.

Tilting the whole on a baking pan that has been lightly moistened and flatten to a thickness of about 1 cm. Do this with wet hands or a spatula ditto.
Let it cool completely.

Grease an ovenproof casserole or baking dish with a third of the butter. Preheat the oven to 200ºC.

Use a serving ring, biscuits plug or glass with a diameter of about 5cm to stabbing out beautiful circles. Clean the tool after each round outstretched you moist. Place the circles, slightly overlapping, in a pan or bowl.

Put some butter pieces and between the gnocchi and sprinkle Parmesan cheese over it.
Bake about 20 minutes until the top is brown. Before serving just five minutes to cool down.

Serve with a sauce of mushrooms.
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