WELCOME TO HOMEMADE PASTA
with DOMENICA COOKS

 
 

In this class we will make semolina pasta dough, typical of the Italian South. The recipe calls for just semolina and water; and no fancy equipment is needed to mix it or to roll it out. Instead, we’ll roll up our sleeves and do it all by hand ~ mixing, kneading, and shaping. I will teach you how to hand-shape cavatelli, and demo a variety of other shapes that you can make with this versatile dough.

Where there’s pasta there must be sauce, right? So of course we will make a sauce to go with our pasta. I will demonstrate two sauces: sausage ragù, and cherry tomato sauce. You can choose which sauce you prefer to make (or make them both!).
You will find links to printable versions of all the recipes below.


ZOOM LINK FOR CLASS

Please follow the above link to access the class at the appointed date and time.


C LASS PREPARATION

Here are a few things you can do to get ready for class:

  • Refer to the ingredients and equipment lists below to make sure you have everything you need well before the class date. Links are provided for less common ingredients and for ingredients/brands I like and use.

  • Read through the recipes (printable versions linked below) to familiarize yourself with them, and to help make sense of the ingredients and equipment lists.

  • Have your ingredients gathered and, if possible, measured before class.



INGREDIENTS LIST

Note that the links provided below for ingredients and equipment are mainly to give you a clear idea of what you will need or what will be useful. You can buy from the purveyors I’ve linked to (I don’t receive any commissiions) or from your preferred sources.

FOR THE SEMOLINA PASTA:

  • Semola rimacinata or semolina flour.
    This is a hard-wheat flour typically used to make pasta in the south of Italy. You can find semolina flour, such as Bob's Red Mill, at most grocery stores. Semola rimacinata is a more finely milled version of semolina. If you can find it, it's the best flour to make this pasta.

    Here are online sources for semola rimacinata:

  • Semola Rimacinata Castelvetrano, from Gustiamo

  • Finely milled Semolina Flour, from Hayden Flour Mills

  • Caputo Semola Rimacinata, from Italian Food Online

FOR THE SAUSAGE RAGÙ:

  • 3 links (about 12 oz) Italian sausages, either sweet or hot, or a mix of both

  • 1 (14-oz) can finely chopped tomatoes OR 1 1/2 cups tomato passata (purée) ~ for tomato passata, I like Mutti brand and Bionaturae brand tomatoes)

  • Extra-virgin olive oil

  • Garlic (1 clove)

  • Fresh chile pepper or crushed red pepper flakes (optional)

  • Dry white wine (1/2 cup)

  • Bay leaf

  • Flat-leaf parsley

  • Fresh marjoram (optional)

  • Pecorino Romano or Parmigiano-Reggiano cheese


FOR THE CHERRY TOMATO SAUCE

  • Extra-virgin olive oil

  • 1 to 2 cloves garlic

  • Cherry tomatoes (2 pints)

  • 1 small chili pepper or a pinch of crushed red pepper flakes (optional)

  • Handful of fresh basil leaves

  • Parmigiano-Reggiano cheese

EQUIPMENT LIST

  • Dough scraper ~ optional; very useful for mixing dough and also for shaping)

  • Gnocchi board for shaping the pasta ~ optional; you can also use a fork, the underside of a cheese grater, or just rely on your fingers).

  • Large rimmed baking sheet for holding your pasta once you’ve shaped it

  • Table fork and table knife for mixing dough and shaping cavatelli and other shapes

  • Skillet or saucepan for the sauce

PRINTABLE RECIPES