It was quite good. As there’s a texture difference with egg noodles vs store bought noodles, there’s a texture difference here also, but I liked it quite a bit better! The spaghetti sauce stuck to it!
Servings: 4Prep Time: 15 min Cook Time: 5 min
2 cups semolina flour
1/2 tsp salt (I didn’t use)
1/2 cup warm water
Mix all together. It will be quite dry like until you start kneading it all together. Knead for about 10 minutes until it is nice and elastic-y. Roll quite thin and cut as desired.
If you have a pasta machine that mixes everything together, follow those instructions.
Next time I make this, I will use the food processor. It’s a lot stiffer than kneading bread or egg noodles. But it needs to be kneaded quite a while in order for the gluten in the semolina flour to be worked through.
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