This fresh pasta dough boasts a subtle golden glow from the semolina flour and comes together with ease when made by hand or in a food processor.

For instance, if you need semolina just to dust your surface or pan to keep your pizza dough from sticking, you can probably use some cornmeal and be fine. If you need to replace semolina flour in ...

Dust the work surface liberally with semolina. Roll out one piece of the dough to form a circle that will fit on your pizza stone or baking tray. Transfer the pizza base onto a plastic chopping ...

Knead and set aside to rest as above. Divide the dough into four equal pieces and place one piece on a work surface dusted with semolina. Make sure the other dough pieces are covered with a damp ...

2. Once the raw smell of semolina is gone, add brown sugar, crushed almonds, and raisins. Mix well and take it off the heat. Keep it aside. When the above process is done, add in the wheat flour and ...

To prepare the semolina pizza, start with the pre-dough, or poolish. Pour the water into a bowl and add the fresh yeast (1). Dissolve it by stirring (2), then add the manitoba flour and mix (3 ...

Italian chef Francesco Mazzei, working alongside Grana Padano, has pulled together a simple recipe for cavatelli – small pasta shells made from semolina dough, they look like little hotdog buns ...

Soak the semolina in water till it loses its grainy texture. 2. Mix with a little milk, the flour, semolina and salt; make into a dough. Keep it aside for 10 minutes, covered. 3. Now roll out the ...