The dough needs to rest at ... The uncooked pasta can be frozen in individual portions for up to 1 month; cook straight from frozen. Semolina flour, made from durum wheat, is available at Italian ...

Making pasta from scratch is a fun, if daunting, culinary adventure. To ensure your pasta dough turns out well, you must not ...

Serve immediately. Make the pasta dough: On a clean work surface, mix together the semolina flour and the salt. Make a well in the flour and add the water to the center of the well a little at time.

Cut the pasta dough into your desired shape using a pizza wheel or pasta roller and a ruler. Alternatively, dust each sheet with semolina and fold in both ends to the centre of the sheet ...

Shape the dough into a ball, wrap in cling film and leave to chill in the fridge for at least 30 minutes. Flour the pasta machine with semolina and divide the pasta into four equal pieces.

That's right, they are there all day, or, sort of, with their hands in the dough. They know everything ... Bari's most emblematic pasta shape: orecchiette with semolina flour.