![]() (30 minutes or so is fine).Īfter you have grated the pasta dough you will add it to the pot during the last 3 minutes of cooking the soup. Spread out the pasta and let dry for a while. Take them out the next day a grate the pasta onto a large cutting board. Go through the whole process of making the pasta dough and letting it sit out on the counter to dry as described about, then after 2 hours or so, wrap the pasta dough balls with plastic wrap and place them in the fridge. ![]() Note: One thing I like to do with the pasta is make it the day before you make the soup. The soup usually takes about 2-1/2 hours or so to cook so the pasta has a good amount of time to dry out a bit. Work with the dough balls again, knead them a bit and get them a little soft again, form them back into balls and let sit on the counter to dry some more. (I’m assuming you have been working on the soup while these are drying). This will make the grating process much easier.Īfter the past dough balls have been sitting on the counter for about 30 minutes or so. It’s easier when the pasta dough is hard when you are grating it so instead of making one large dough ball to dry, I make several small dough balls so the pasta dries faster throughout. You want the pasta dough to dry because you will be grating the pasta with a grater. I usually make the pasta dough first so it has time to dry. Note: This dough is going to feel very tough as you are kneading it this is why you will be slowly adding in the olive oil and water.īreak up the dough into five small dough balls and let them sit on the counter to dry. When you are done kneading the dough it should almost feel dry and a little rough. You are shooting for a nice elastic consistency. The amount of oil and water might very a little bit. of olive oil and water and knead some more. of each then start kneading the dough like you would knead bread dough. You will eventually add all the olive oil and water as you go. Slowly mix with a fork, gradually adding more flour to the egg.Īfter it’s mix well with the eggs, add some olive oil, warm water, salt, parsley, Parmesan cheese and ground black pepper using measures mentioned above. Pour the Semolina flour onto a clean counter and then make a well. You could even do this the night before making the soup.) ![]() (You need to do this first because you want the pasta to have time to dry properly. See below for VERY detailed recipe instructionsĭirections: How to make the Homemade Semolina Pasta. Or you can get your Semolina Flour online) 2 cups semolina flour (You might have to get this at a specialty shop.rosemary (Grind it up in your hand before dropping it into the pot)Some Fresh Ground Black Pepper) 3 large stalks of celery (Chop the celery leaves up and through them in as well).1 chicken bouillon (Sometimes 2 are needed).This will vary based on size of chicken and pot) 14 cups of water (Or enough water to cover the chicken. Yield: Makes a good size pot of soup (10 – 12 servings) Chicken Soup Ingredients: The pasta in this soup is called “u Molbann” or “semola battuta” ( semolina pasta) or “Molonband”. Chicken Soup With Homemade Semolina Pasta that We Called Molbann Soup (we pronounce it Malenbon) I eat this soup and I’m back home with Grandma!
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