Directions: |
Directions:Combine semolina flour and salt in a mound on a work surface. Make a well in the center of the flour and break the eggs into the well and beat gently with a fort or your fingers to break up the egg yolks. Using one hand and moving a clockwise fashion, begin bringing the flour from inside the four walls into the eggs. Use your other hand to keep the outside of the wall together. If the wall breaks,t he eggs will seep out.
Continue mixing until a ball of dough is created that is not soupy and holds its shape. Push the excess flour aside and knead the dough until a smooth, soft ball is obtained. Don't worry if you don not use all the flour; adding too much flour will result in a tough dough. On the other hand, if the dough is still sticky, add the remaining flour a little at a time until the desired consistency is obtained. Any leftover flour can be used to dust the sheets (logs) of dough when they are cut . Knead the dough until a smooth ball is obtained, then let the dough rest for 10 or 30 minutes. Put the dough in a bowl and cover with a kitchen towel. This will let the dough to rest before rolling into desired shapes.
Cut the dough into four (4) pieces. Work with one (1) piece at a time, keeping the remaining dough covered. One piece of dough you can cut it again - roll it into a log (long one or short one) and then use a knife to cut a piece of dough and form it over your thumb and you a made a little hat - then put each hat on a sheet to dry.
You cook them just like you cook regular pasta - just remember these a fresh and might cook faster.
Once they are cooked you coat them with sauce -- enjoy them. |
This recipe for Homemade Pasta (Hats) is from