Make Beautiful Pasta ~ Semolina Dough

My second video features semolina dough, which we can use to make shapes that require structure and a specific texture ~ re: chew. I’ll take you through all the steps, give some tips and background and hopefully help your appreciation and education for food. Finally, I’ll show you how to make cavatelli (use a fork if you don’t have a fancy board).

Start the discussion, I'd love to talk about the history (maybe you know a thing or two) or recipes, or just how your day is going!
Hope you enjoy, I’m getting better with the production of it but still learning :)

Consider these shapes:
Cavatelli
Capunti
Trofie
Pici
Orecchiette

Recipe:
1kg semolina
450g hot water (but anywhere between 44-48% depending on flour, shape & humidity)
pinch of salt

More to come
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Music:
"Cavatelli" by Marc Cardarelli
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