Homemade Semolina and Water PastaAllison Fiscus
Homemade pasta is a fun way to utilize food storage. Please make your food storage as a living food storage… a food storage that is used on an everyday basis. Food storage has given me a new appreciation for preparedness that I feel strongly about posting this week to help others.
This has been a week of storms and unforeseen weather throughout the country. My sweet daughter lives in the Dallas, Texas area and she has faced weather and a catastrophe that no one would have ever expected in Texas. This week she has experienced 8 inches of snow, rolling blackouts, and currently a boil water notice. She let me know that her family was not prepared. What can we eat, what about the food in our fridge, I need more water, and for a while no hot water were the situations she had to ask to have her family survive happily and not knowing for how long the crisis would last. Luckily, she has a gas stove that she was able to use with the ability to light the pilot light. When you have kids, the last thing we want is for them to panic because you are feeling stressed and not prepared.
Here is the most basic pasta that you can make with only two ingredients and have a fun afternoon by the light of the window or candles if necessary. Of course, a pasta maker is a great addition to your food storage and preparedness. Kitchen Kneads has all of the items you will need to add to a basic food storage to help your family make it through easy and not-so-easy situations.
At the end of this post, I will give you a list of the items that you can consider adding to your preparedness. I will do another post to show what the addition of a manual pasta machine can bring to your pasta making.
Semolina and Water Pasta
- 500 grams of semolina flour
- 300 grams of water
- Have a kitchen scale handy. Weigh out 500 grams of semolina flour and 300 grams of bottled or distilled water if your water isn’t safe to drink.
- Place the water and flour in a bowl. Mix thoroughly. Then on a lightly oiled surface, knead the pasta for about 10 minutes until the dough is soft and smooth. Place in a plastic bag to rest. Let rest for 10-30 minutes.
- With a bench scraper, cut a piece of dough and proceed to roll the dough into ropes. Use the whole hand to get the ropes thin and as even as possible. Fold the rope in half so when cutting, you will have 2 pieces at a time to shape.
- The first shape is Cavatelli. To make this shape, take a small nugget of dough and roll it away from you with your thumb to create a groove which is great to hold sauce.
- With a Gnocchi board, roll a small piece of dough away from you down the board. This will create a fun Malloreddus shape much like the Cavatelli but with a texture to help hold sauce as well as the groove.
- The next shape is just cutting these small nuggets and using them just that way as nuggets.
- The fourth shape that you see in the pictures is a fun Malloreddus. Instead of rolling the nugget with a grooved board, I rolled the nugget of dough on a rolling pin with snowflake textures. I will call this Frozen Malloreddus.
- After you have shapes, don’t them touch and dust with flour.
- When ready to cook, drop each shape into a salted stock pot of boiling water. When the pasta floats to the top, do a taste test to see if the pasta is cooked. Drain and sprinkle with a small amount of parmesan. This will help the sauce stick better. After adding sauce, add more parmesan.
Use any sauce that that you have. I can promise you that the kids will have fun. This is great healthy snack with or without the sauce.
Here is the list of items for a quick reference to add to your storage. These items can be found at Kitchen Kneads. Stop in and they will help you with all of your preparedness needs and questions.