{"id":107,"date":"2025-04-30T20:44:32","date_gmt":"2025-04-30T20:44:32","guid":{"rendered":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/?post_type=chapter&#038;p=107"},"modified":"2025-04-30T20:48:37","modified_gmt":"2025-04-30T20:48:37","slug":"homemade-semolina-pasta-pasta-di-semola-di-grano-duro","status":"publish","type":"chapter","link":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/chapter\/homemade-semolina-pasta-pasta-di-semola-di-grano-duro\/","title":{"rendered":"Homemade Semolina Pasta (Pasta di Semola di Grano Duro)"},"content":{"raw":"<span style=\"text-decoration: underline;color: #000080\"><strong>Personal Note<\/strong><\/span>\r\n<blockquote>\u201cThis is a traditional recipe from my home region. Making fresh pasta is not just about food\u2014it\u2019s about sharing time and stories with those you love.\u201d \u2014Carmela Patton<\/blockquote>\r\n\ud83d\udc69\u200d\ud83d\udcbc Submitted by Carmela Patton\r\n\ud83d\udccb Dean of Sophomores \/ International Student Adviser, Dean of the College Office\r\n\ud83d\udccd <strong>Home Country:<\/strong> Italy (Apulia)\r\n\ud83c\udf7d <strong>Serves:<\/strong> 4\r\n\ud83d\udd52 <strong>Prep Time:<\/strong> 30 minutes + rest time\r\n\ud83d\udd25 <strong>Cook Time:<\/strong> 4\u20135 minutes\r\n\ud83c\udf31 <strong>Dietary Info:<\/strong> Vegan, Vegetarian, Dairy-Free, Nut-Free, Halal\r\n\r\n<span style=\"text-decoration: underline;color: #000080\"><strong>Ingredients<\/strong><\/span>\r\n<ul>\r\n \t<li>300 g (approx. 1\u00be cups) re-milled durum wheat semolina flour<\/li>\r\n \t<li style=\"font-weight: 400\">150 ml (\u2154 cup) water<\/li>\r\n \t<li style=\"font-weight: 400\">Pinch of salt (optional)<\/li>\r\n<\/ul>\r\n<span style=\"text-decoration: underline;color: #000080\"><strong>Instructions<\/strong><\/span>\r\n<ul>\r\n \t<li>In a mixing bowl, combine semolina flour, water, and salt if using. Begin mixing with a fork, then knead with your hands until you form a firm, elastic dough.<\/li>\r\n \t<li>Cover the dough ball with plastic wrap and let it rest at room temperature for 30 minutes to 1 hour.<\/li>\r\n \t<li>Once rested, roll and shape the dough into your preferred pasta style. For traditional Apulian cavatelli, follow this helpful video guide: <a href=\"https:\/\/www.youtube.com\/watch?v=oU0FNSMc500\">Watch here<\/a>.<\/li>\r\n \t<li>Boil pasta in salted water for 4\u20135 minutes until tender. Serve with your favorite sauce\u2014whether tomato-based, garlicky greens, or just olive oil and cheese.<br style=\"font-weight: 400\" \/><br style=\"font-weight: 400\" \/><\/li>\r\n<\/ul>\r\n<span style=\"text-decoration: underline;color: #000080\"><strong>Cultural Context<\/strong><\/span>\r\n\r\nIn Apulia, southern Italy, semolina pasta is a regional staple. While pasta is a daily feature on the Italian table, making it by hand is reserved for special meals or family gatherings\u2014a time to slow down, share, and connect.\r\n\r\n<span style=\"text-decoration: underline;color: #000080\"><strong data-start=\"2173\" data-end=\"2196\">Ingredient Insight<\/strong><\/span>\r\n\r\n<span>Re-milled semolina (from durum wheat) gives the pasta its golden color and firm texture. While you <\/span><em data-start=\"2298\" data-end=\"2303\">can<\/em><span> substitute with all-purpose flour, the experience\u2014and flavor\u2014won\u2019t quite be the same.<\/span>\r\n\r\n<br style=\"font-weight: 400\" \/><br style=\"font-weight: 400\" \/>","rendered":"<p><span style=\"text-decoration: underline;color: #000080\"><strong>Personal Note<\/strong><\/span><\/p>\n<blockquote><p>\u201cThis is a traditional recipe from my home region. Making fresh pasta is not just about food\u2014it\u2019s about sharing time and stories with those you love.\u201d \u2014Carmela Patton<\/p><\/blockquote>\n<p>\ud83d\udc69\u200d\ud83d\udcbc Submitted by Carmela Patton<br \/>\n\ud83d\udccb Dean of Sophomores \/ International Student Adviser, Dean of the College Office<br \/>\n\ud83d\udccd <strong>Home Country:<\/strong> Italy (Apulia)<br \/>\n\ud83c\udf7d <strong>Serves:<\/strong> 4<br \/>\n\ud83d\udd52 <strong>Prep Time:<\/strong> 30 minutes + rest time<br \/>\n\ud83d\udd25 <strong>Cook Time:<\/strong> 4\u20135 minutes<br \/>\n\ud83c\udf31 <strong>Dietary Info:<\/strong> Vegan, Vegetarian, Dairy-Free, Nut-Free, Halal<\/p>\n<p><span style=\"text-decoration: underline;color: #000080\"><strong>Ingredients<\/strong><\/span><\/p>\n<ul>\n<li>300 g (approx. 1\u00be cups) re-milled durum wheat semolina flour<\/li>\n<li style=\"font-weight: 400\">150 ml (\u2154 cup) water<\/li>\n<li style=\"font-weight: 400\">Pinch of salt (optional)<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;color: #000080\"><strong>Instructions<\/strong><\/span><\/p>\n<ul>\n<li>In a mixing bowl, combine semolina flour, water, and salt if using. Begin mixing with a fork, then knead with your hands until you form a firm, elastic dough.<\/li>\n<li>Cover the dough ball with plastic wrap and let it rest at room temperature for 30 minutes to 1 hour.<\/li>\n<li>Once rested, roll and shape the dough into your preferred pasta style. For traditional Apulian cavatelli, follow this helpful video guide: <a href=\"https:\/\/www.youtube.com\/watch?v=oU0FNSMc500\">Watch here<\/a>.<\/li>\n<li>Boil pasta in salted water for 4\u20135 minutes until tender. Serve with your favorite sauce\u2014whether tomato-based, garlicky greens, or just olive oil and cheese.<br style=\"font-weight: 400\" \/><br style=\"font-weight: 400\" \/><\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;color: #000080\"><strong>Cultural Context<\/strong><\/span><\/p>\n<p>In Apulia, southern Italy, semolina pasta is a regional staple. While pasta is a daily feature on the Italian table, making it by hand is reserved for special meals or family gatherings\u2014a time to slow down, share, and connect.<\/p>\n<p><span style=\"text-decoration: underline;color: #000080\"><strong data-start=\"2173\" data-end=\"2196\">Ingredient Insight<\/strong><\/span><\/p>\n<p>Re-milled semolina (from durum wheat) gives the pasta its golden color and firm texture. While you <em data-start=\"2298\" data-end=\"2303\">can<\/em> substitute with all-purpose flour, the experience\u2014and flavor\u2014won\u2019t quite be the same.<\/p>\n<p><br style=\"font-weight: 400\" \/><br style=\"font-weight: 400\" \/><\/p>\n","protected":false},"author":177,"menu_order":7,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-107","chapter","type-chapter","status-publish","hentry"],"part":48,"_links":{"self":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/107","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/users\/177"}],"version-history":[{"count":3,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/107\/revisions"}],"predecessor-version":[{"id":110,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/107\/revisions\/110"}],"part":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/parts\/48"}],"metadata":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/107\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/media?parent=107"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapter-type?post=107"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/contributor?post=107"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/license?post=107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}