Type what you have

Ingredients

• ✓ semolina flour
• ✓ semolina flour
• bread flour
• kosher salt
• water
• honey
• ricotta cheese
• water
• white sugar
• egg yolk
• candied orange peel
• vanilla extract
• cinnamon
• butter
• lard
• confectioners sugar

Instructions

1. 1 Make the dough: Mix bread flour, semolina flour, and kosher salt together in a large bowl. Mix in water and honey; the dough will be very dry, like pasta. If there is still dry flour after a few minutes of mixing, add up to 2 teaspoons more water to ensure all flour is moistened.
2. 2 Turn dough out onto a work surface and knead for a few minutes until smooth, firm, and not tacky. While you want a firm dough, it must still be workable. Divide dough into four pieces and flatten. Cover dough with plastic wrap when not working with it. Run each piece through a pasta machine on its widest setting a dozen or so times, folding it in half and rotating the sheet 45 degrees each time (see Tips). Dust with flour very sparingly, only if needed to prevent tearing. Repeat with remaining dough pieces. Wrap dough in plastic wrap and refrigerate for 2 hours.
3. 3 Meanwhile, make the filling: Blend ricotta cheese in a food processor until smooth. Bring water to a boil in a saucepan, then stir in sugar. Sift in semolina flour, whisking to avoid clumping; it will immediately thicken up. Reduce the heat to low, fold in blended ricotta, and cook for 2 more minutes, stirring constantly.
4. 4 Remove from the heat and transfer filling to the food processor. Add egg yolks, one at a time with the processor running, until fully combined. Add orange peel, vanilla, and cinnamon, then pulse to mix. Transfer filling to a bowl and cool to room temperature. Cover with plastic wrap and refrigerate.
5. 5 Divide each dough piece into four smaller pieces and cover with plastic wrap. Place clean kitchen towels over a work surface so you can lay each sheet of dough on the towels while you roll out the remaining sheets.
6. 6 Run each piece of dough through a pasta machine on progressively smaller settings until dough is as thin as possible. After running it through the machine, stretch each sheet as wide as you can without tearing. Dough sheets should stretch to three times their original width and be so thin you can see through them.
7. 7 Melt butter and lard in a saucepan. Place a sheet of parchment paper onto a work surface, and place the first sheet of pastry onto the parchment. Brush pastry with butter mixture. Place the second sheet above the first, overlapping 1/2 inch or so. Roll sheets up into a tight cylinder, leaving about 1 inch to overlap the next sheet. Place the third dough sheet onto the parchment, overlapping the second sheet, and brush with butter mixture. Continue rolling up the log of dough, repeating until all dough pieces are brushed with butter mixture and rolled. Wrap dough log in the parchment sheet, then wrap entirely with plastic wrap. Refrigerate for 2 hours.
8. 8 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Transfer chilled filling to a pastry bag or a 1-gallon zip-top bag with the corner snipped off.
9. 9 Cut dough log into 1/2-inch slices; you should have 16 to 20 pieces. Holding it in both hands, use your thumbs to flatten each slice from the center outwards, then shape it into a cone. Pipe some filling into the center, close partially, and repeat to form remaining pastries.
10. 10 Bake in the preheated oven until dough turns golden brown and starts to peel back from the pastries, 20 to 30 minutes, basting a couple of times with any leftover butter mixture if desired. Serve warm pastries dusted with confectioners' sugar.

By popperdoogles

Ingredients

• ✓ semolina flour
• all-purpose flour
• baking powder
• butter
• white sugar
• egg
• orange juice
• orange zest
• vanilla extract
• brandy
• almond
• almond
• almond
• brandy

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan. Sift together the flour, semolina flour, and baking powder. Set aside.
2. 2 Cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition, until incorporated. Stir in the orange juice, orange zest, vanilla extract, and brandy.
3. 3 Beat the egg whites in a clean, dry bowl until medium peaks form. Fold 1/3 of the beaten egg whites into the butter-sugar-egg yolk mixture until combined. Gently stir in 1/3 of the flour mixture. Continue adding the remaining egg whites alternately with the flour, folding in until just combined.
4. 4 Stir in the coarsely chopped and finely chopped almonds. Pour batter into the prepared baking pan and sprinkle with sliced almonds.
5. 5 Bake in preheated oven for 30 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Remove from oven and sprinkle with the tablespoon of brandy, if desired. Allow to cool completely before serving.

By sapphireml

Ingredients

• ✓ semolina flour
• shortcrust pastry
• plum
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Roll pastry out onto a flat work surface. Line a tart tin with the pastry.
3. 3 Bake in the preheated oven for 15 minutes. Leave oven on.
4. 4 Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.
5. 5 Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.

By barbara

Ingredients

• ✓ semolina flour
• water
• sugar
• butter
• pine nut

Instructions

1. 1 Combine water and sugar in a saucepan. Bring syrup to a boil.
2. 2 Melt butter in a separate saucepan over medium-low heat, about 5 minutes. Add semolina and pine nuts. Cook, stirring continuously, until golden brown, 20 to 30 minutes.
3. 3 Pour syrup carefully over the semolina mixture. Reduce heat to low. Cover and simmer until nicely thickened, about 5 minutes. Let rest for 15 minutes. Divide halva over several small dishes.

By Cagla Darveaux

Ingredients

• ✓ semolina flour
• white sugar
• cardamom
• ghee
• cashew nut
• milk

Instructions

1. 1 Heat a large dry skillet over medium to medium-high heat. Add the semolina, and toast, stirring constantly. Stir in the sugar and cardamom while toasting until light brown and fragrant, about 10 minutes.
2. 2 Heat a small amount of the ghee in a separate skillet over medium heat. Add the cashews, and cook until lightly toasted, about 10 minutes. Add the cashews to the semolina along with the remaining ghee. Gradually stir hot milk into the semolina until it is thick enough to pack into a ball. Remove from heat, and form palm-sized balls. Let cool and serve.

By Anita

Ingredients

• ✓ semolina flour
• cottage cheese
• egg
• sugar
• all-purpose flour
• canola oil

Instructions

1. 1 Mix together the cottage cheese, eggs, and sugar. Stir in semolina and all-purpose flour, and work into a soft dough. Turn the dough onto a floured surface, and roll into a 1-inch thick log. Slice the log into 8 pieces, then pat each piece in additional flour to form a patty.
2. 2 Heat the oil over medium heat until hot. Fry the syrniki in hot oil until golden brown on each side, 3 to 4 minutes per side.

By LRISPENS

Ingredients

• ✓ semolina flour
• all-purpose flour
• turmeric
• baking powder
• white sugar
• milk
• vegetable oil
• pine nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round baking pan.
2. 2 In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside.
3. 3 In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts.
4. 4 Pour into a prepared 9-inch round pan. Sprinkle top with pine nuts.
5. 5 Bake in the preheated oven until wooden pick inserted in center comes out dry, 25 to 35 minutes.

By Lara

Ingredients

• ✓ semolina flour
• ghee
• cashew
• milk
• sugar
• cardamom

Instructions

1. 1 Heat the ghee in a heavy-bottomed pan over medium heat; fry the cashews in the ghee until golden brown, about 5 minutes. Scrape onto a cutting board to cool, leaving some of the ghee in the pan and return the pan to the stove. When the cashews are cool, chop coarsely.
2. 2 Mix the milk, sugar, and semolina flour into the ghee remaining in the pan. Bring the mixture to a boil; reduce heat to low and cook, stirring frequently, until the mixture becomes very thick, 30 to 45 minutes. Stir the cardamom into the mixture.
3. 3 Lightly grease a rimmed platter. Pour the milk mixture onto the prepared platter and spread into an even layer. Sprinkle the chopped cashews over the mixture. Score the mithai into squares and allow to cool completely before cutting.

By SUSMITA

Ingredients

• ✓ semolina flour
• maida flour
• baking powder
• baking soda
• salt
• mango puree
• mango puree
• yogurt
• white sugar
• olive oil
• cardamom
• mango puree
• almond

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
2. 2 Sift maida flour, baking powder, baking soda, and salt into a bowl. Sift a second time. Add semolina flour and mix well.
3. 3 Combine 1/2 cup plus 1 tablespoon mango puree, yogurt, sugar, olive oil, and cardamom in a large bowl; beat well. Add flour mixture and mix well. Transfer batter to the prepared muffin tin, filling cups 3/4 full.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove cupcakes from tin and allow to cool completely, about 30 minutes.
5. 5 Frost cupcakes with chilled mango puree, sprinkle almonds on top, and serve.

By Anubalas Kitchen

Ingredients

• ✓ semolina flour
• orange
• egg
• sugar
• almond
• vanilla extract
• fiori di sicilia
• orange liqueur
• confectioners' sugar

Instructions

1. 1 Combine chopped oranges and 1 tablespoon water in a small saucepan, cover, and cook over medium-low heat until oranges are soft and excess liquid has evaporated, about 30 minutes. Set aside to cool, about 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of an 8-inch springform pan with parchment paper.
3. 3 Place oranges in the bowl of a food processor; pulse until finely chopped.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add 1/2 cup sugar, continuing to beat for 1 more minute.
5. 5 Beat egg yolks and remaining 1/2 cup sugar in a separate bowl until pale and thick, 2 to 3 minutes. Whisk in finely chopped oranges. Fold in ground almonds, semolina, vanilla extract, and fiori di Sicilia. Stir in 3 spoonfuls of whisked egg white to loosen the batter. Gently fold in remaining egg whites with a spatula or large metal spoon. Pour batter into prepared springform and level the top.
6. 6 Bake in the preheated oven until cake is golden and a skewer inserted in the center comes out clean, about 50 minutes. Check cake after 20 and 30 minutes to see if it is starting to brown too quickly. Cover top lightly with aluminum foil once cake starts to brown.
7. 7 Remove from oven and cool in the pan. Remove ring, peel away parchment paper and transfer cake to a serving plate. Drizzle with liqueur and dust with confectioners' sugar.

By foodfanatic

Ingredients

• ✓ semolina flour
• all-purpose flour
• mahlab
• salt
• butter
• milk
• white sugar
• active dry yeast
• orange blossom water
• date paste
• powdered sugar

Instructions

1. 1 Mix semolina flour, all-purpose flour, mahlab, and salt together in a large bowl. Work clarified butter into the dry ingredients with your fingertips until thoroughly incorporated. Cover bowl and let dough rest at room temperature, 8 hours to overnight.
2. 2 Pour milk into a microwave-safe bowl. Microwave until just warm, about 15 seconds. Stir in sugar and yeast until dissolved. Let stand until foamy, about 5 minutes.
3. 3 Pour yeast mixture and orange blossom water over the dough and mix until evenly moistened. Pinch off a piece of dough and roll into a ball; it should hold its shape without cracking. Add more milk or orange blossom water if needed. Cover and let rest for 15 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats.
5. 5 Sprinkle some flour over the ma'amoul molds and tap out the excess. Pinch off a walnut-sized piece of dough and roll into a ball. Press your thumb into the ball to create space for the filling. Work the edges with your fingers so the sides are even and fairly thin. Drop in a piece of date paste and pinch dough over it to seal.
6. 6 Place cookie into the mold cavity seam-side up. Press down so that the top is flush with edges of the mold. Trim off any excess dough. Invert the mold and tap it against your work surface to release the cookie. Repeat with remaining dough and date paste, arranging cookies 1 inch apart on the baking sheets.
7. 7 Bake in the preheated oven, 1 baking sheet at a time, until edges and bottoms are golden but tops are still mostly pale, about 15 minutes.
8. 8 Sift powdered sugar over the cookies while still slightly warm. Let cool completely. Store in an airtight container at room temperature.

By LauraF

Ingredients

• ✓ semolina flour
• white sugar
• yogurt
• vegetable oil
• coconut
• baking powder
• almond
• water
• white sugar
• rose water

Instructions

1. 1 In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
2. 2 In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
4. 4 Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

By Lubna

Ingredients

• ✓ semolina flour
• white sugar
• cornstarch
• salt
• milk
• egg
• vanilla extract
• butter
• phyllo dough
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 cup sugar, semolina, cornstarch, and salt together in a medium bowl until no cornstarch clumps remain.
3. 3 Bring milk to a boil in a large saucepan over medium heat. Gradually stir in semolina mixture with a wooden spoon. Cook, stirring constantly, until mixture thickens and comes to a full boil. Remove from the heat and keep warm.
4. 4 Beat eggs in a large bowl with an electric mixer on high speed. Add 1/2 cup sugar and beat for a full 10 minutes until thick and pale. Stir in vanilla.
5. 5 Fold mixture into the hot semolina mixture. Partially cover the pan and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Butter a 9x13-inch baking dish. Place one phyllo sheet into the pan and brush with melted butter; repeat with six more sheets.
7. 7 Pour custard into the pan.
8. 8 Add the remaining phyllo sheets, one at a time, brushing each with butter.
9. 9 Bake in the preheated oven until top crust is crisp and custard filling has set, 40 to 45 minutes.
10. 10 When the custard is just about finished baking, stir remaining 1 cup sugar and water together in a small saucepan; bring to a boil.
11. 11 Remove custard from the oven and spoon hot syrup over top, particularly around the edges.
12. 12 Let cool to room temperature, then cut into 16 squares and serve.

By GapGirl

Ingredients

• ✓ semolina flour
• baking powder
• sugar
• coconut
• butter
• yogurt
• milk
• almond
• water
• sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
2. 2 In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
3. 3 Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
4. 4 When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

By Felicia Manocchio

Ingredients

• ✓ semolina flour
• milk
• white sugar
• water
• green cardamom
• saffron
• banana
• all-purpose flour
• sweetened condensed milk
• fennel seed
• salt
• baking soda
• sunflower oil
• ghee
• almond
• raisin

Instructions

1. 1 Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat and keep warm.
2. 2 Bring 1 1/2 cups sugar and water to a boil in another saucepan. Add cardamom and saffron. Boil until syrup is thick and sticky, 4 to 7 minutes. Pour syrup into a bowl and place it over warm water to keep warm.
3. 3 Blend warmed milk, remaining 1/2 cup sugar, bananas, flour, semolina, condensed milk, fennel, salt, and baking soda in a food processor until smooth, not be too thick or too runny. Cover and let rest, at least 30 minutes and up to 4 hours.
4. 4 Heat oil and ghee in a nonstick pan over medium-high heat. Reduce heat to low. Drop 1 large spoonful of batter into the center to make a 2-inch pancake. Cook until edges turn golden brown, about 2 minutes. Flip and fry until both sides are golden, 1 to 2 minutes more. Remove with a slotted spoon and let cool. Repeat with remaining batter.
5. 5 Dunk cooled pancakes into the syrup, one by one. Garnish with almonds and raisins.

By Baisali Chef

Ingredients

• ✓ semolina flour
• water
• orange flower water
• rose water
• cooking spray
• allspice
• cardamom
• clove
• nutmeg
• mahleb
• cinnamon
• yeast
• black sesame seed
• all-purpose flour
• water
• white sugar
• butter

Instructions

1. 1 Melt butter in a small saucepan over low heat. Stir in sugar and water; continue stirring to dissolve sugar. Do not boil. Remove from heat and let cool slightly.
2. 2 Measure flours into a large bowl. Add melted butter mixture, sesame seeds, yeast, cinnamon, mahleb, nutmeg, cloves, cardamom, and allspice; stir slowly for about 10 minutes to thoroughly blend ingredients. Cover the bowl with plastic wrap and leave dough in the bowl to rest for 1 hour.
3. 3 Grease 3 baking sheets with cooking spray or line with parchment paper.
4. 4 Pour rose water and orange flower water into a small bowl. Pour warm water into a second small bowl.
5. 5 Transfer dough to a floured board or work surface. Pull off about 1 cup dough. Dip your fingers in warm water and knead dough for a few minutes; dip dough in flower water and knead again until dough is soft and pliable.
6. 6 Use the palm of your hand to roll dough into a rope 12 inches long and 1 inch in diameter. Cut rope in half and make a wreath-shaped cookie with each piece, pinching the ends together. Place on the prepared baking sheets. Repeat with remaining dough. Cover cookies with a clean towel and place in the refrigerator, 8 hours to overnight.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Remove baking sheets from the refrigerator and let come to room temperature while the oven preheats.
8. 8 Bake cookies in the preheated oven until golden brown, about 15 minutes.

By Arlette Therese Abdallah

Ingredients

• ✓ semolina flour
• salt
• water

Instructions

1. 1 Mix flour and salt together in a large bowl. Add warm water and stir to make a stiff dough; add more water if dough seems too dry.
2. 2 Pat dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover and let rest for 20 minutes.
3. 3 Working with 1/4 of the dough at a time and keeping the rest covered to prevent it from drying out, roll dough by hand to a thickness of 1/16 inch. If using a pasta machine, stop at the third to the last setting. Cut pasta into desired shapes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water until tender yet firm to the bite, 3 to 5 minutes. Drain.

By Webby

Ingredients

• ✓ semolina flour
• salt
• water

Instructions

1. 1 Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
2. 2 Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
3. 3 Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
4. 4 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
5. 5 Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.

By Alemarsi

Ingredients

• ✓ semolina flour
• water
• all-purpose flour
• white sugar
• salt
• olive oil
• active dry yeast

Instructions

1. 1 Place all ingredients in the bread machine pan in the order suggested by the manufacturer. Select dough cycle.
2. 2 Remove after rise cycle and use with your favorite pizza recipe.

By Marian Collins

Ingredients

• ✓ semolina flour
• all-purpose flour
• salt
• egg
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Sift all-purpose flour, semolina flour, and a pinch of salt together in a large bowl. Make a mountain out of flour mixture on a clean surface; create a deep well in the center. Break eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
3. 3 Knead dough until it is smooth and supple, 8 to 12 minutes, Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic wrap; allow it to rest at room temperature for 30 minutes.
4. 4 Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.
5. 5 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water until tender yet firm to the bite, 1 to 3 minutes (or longer depending on thickness). Drain immediately and toss with your favorite sauce.

By jenn

Ingredients

• ✓ semolina flour
• milk
• butter
• salt
• egg yolk
• grana padano cheese
• gruyere cheese
• pancetta bacon
• nutmeg

Instructions

1. 1 Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.
2. 2 Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
4. 4 Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
5. 5 Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
6. 6 Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.

By clara

Ingredients

• ✓ semolina flour
• milk
• kosher salt
• parmigiano-reggiano cheese
• egg yolk
• butter
• butter
• cayenne pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Line a rimmed baking sheet pan with plastic wrap.
2. 2 Combine milk and salt in a saucepan over medium-high heat; bring to almost a simmer. As soon as bubbles start to break the surface, gradually whisk in semolina until mixture thickens, about 20 seconds. Reduce the heat to medium-low and continue stirring with a wooden spoon until very thick, 7 to 10 minutes.
3. 3 Remove from the heat. Add 1 cup Parmigiano-Reggiano cheese, egg yolks, and cold butter; stir quickly to prevent yolks from cooking.
4. 4 Transfer mixture to the prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Grease a round, shallow baking dish.
6. 6 Cut out circles of semolina dough with a 2 3/4-inch diameter cookie cutter. Use damp hands to gather and flatten any dough scraps. Press scraps between plastic wrap and cut as many more circles as possible.
7. 7 Arrange gnocchi in a circular, overlapping pattern in the prepared baking dish. Drizzle melted butter over top and spread evenly with a brush. Sprinkle with cayenne pepper and cover with remaining Parmigiano-Reggiano cheese.
8. 8 Bake in the preheated oven until golden brown, about 25 minutes.

By John Mitzewich

Ingredients

• ✓ semolina flour
• water
• active dry yeast
• olive oil
• salt
• cornmeal
• pizza sauce
• basil
• provolone cheese

Instructions

1. 1 Pour ⅓ cup warm water into a bowl; sprinkle yeast over top. Let stand to make sure yeast is active, 10 to 15 minutes.
2. 2 Add 1 ½ cups semolina flour, olive oil, and salt to yeast mixture; mix with your hands to form a relatively stiff dough ball, adding more water if needed to bring dough together.
3. 3 Transfer dough to a work surface; knead until smooth, about 5 minutes. Cover with the bowl; let rest for 30 minutes.
4. 4 Uncover dough; knead 3 to 4 minutes. Divide dough into 2 portions; shape each into smooth balls, using damp hands to help smooth out dough, if needed.
5. 5 Generously dust half a kitchen towel with semolina flour; place dough balls on top. Sprinkle dough ball tops with semolina flour; cover with other half of towel. Let dough rise until almost doubled in volume, about 2 hours.
6. 6 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and sprinkle with cornmeal.
7. 7 Roll out each dough ball on a lightly floured surface into a very thin circle or oval shape.
8. 8 Combine pizza sauce and basil in a bowl; spread a thin layer of sauce over dough, leaving a 1 inch border. Scatter provolone every few inches over sauce. Fold opposite dough edges toward the middle to form a rectangle; press lightly to flatten slightly. Repeat spreading sauce and scattering provolone over dough.
9. 9 Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding (Steps 8 and 9) with remaining dough, sauce, and cheese.
10. 10 Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest before slicing and serving, 15 minutes.

By John Mitzewich

Ingredients

• ✓ semolina flour
• active dry yeast
• water
• olive oil
• salt
• rosemary
• bread flour
• olive oil
• olive oil
• rosemary
• sea salt

Instructions

1. 1 Whisk yeast with warm water in a mixing bowl; whisk in 2 tablespoons olive oil, salt, semolina flour, and 2 teaspoons rosemary until thoroughly combined. Mix in 2 1/2 cups bread flour, using a wooden spoon, until dough is too stiff and sticky to mix.
2. 2 Turn dough out onto a floured work surface. Knead, dusting with remaining 1/4 cup bread flour as needed, until dough is soft, smooth, and slightly elastic, 2 to 3 minutes.
3. 3 Drizzle dough with 1 tablespoon olive oil, spreading oil over the dough. Knead briefly, about 2 minutes, to incorporate olive oil. Repeat with 1 more tablespoon oil. Knead 2 or 3 more minutes to incorporate olive oil. Drizzle dough with 1 more tablespoon oil and knead in as before. If dough seems too sticky, knead in a little more flour. Knead until dough is soft, smooth, and elastic, 1 to 2 more minutes (7 to 8 minutes total kneading time).
4. 4 Drizzle 1 more tablespoon olive oil into a large bowl, place dough into bowl, and turn dough in bowl several times to coat with oil. Cover bowl with aluminum foil and let rise in a warm place until doubled, 1 to 2 hours.
5. 5 Coat a sheet pan lightly with 1 teaspoon olive oil. Turn dough into pan and press gently into a rough rectangular shape using your fingers, pressing out air bubbles. Cover sheet pan loosely with plastic wrap and let rest 15 to 20 minutes to relax the gluten.
6. 6 Drizzle 1 tablespoon more olive oil onto the dough, spread oil onto dough, and poke 3 or 4 oil-covered fingers deeply into the dough to make dimples all over the surface. Poke holes all the way down to the bottom of the pan. Fill in any spaces with holes until entire surface is covered with dimples. Let rise until nearly doubled, about 45 minutes.
7. 7 Preheat oven to 475 degrees F (245 degrees C).
8. 8 Sprinkle 2 teaspoons minced rosemary over top of dough. Drizzle 1 more tablespoon olive oil onto the surface of the dough and brush on very lightly to avoid moving the rosemary. Sprinkle with sea salt.
9. 9 Bake in the preheated oven until focaccia loaf is lightly golden brown, about 15 minutes. Brush 1 last tablespoon olive oil onto the loaf. Transfer to a rack and let cool before cutting.

By John Mitzewich

Ingredients

• ✓ semolina flour
• ricotta cheese
• parmigiano-reggiano cheese
• egg
• salt
• black pepper
• nutmeg
• flour
• flour
• marinara sauce
• parmigiano-reggiano cheese
• basil

Instructions

1. 1 Bring a large pot of salted water to a gentle boil.
2. 2 Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
3. 3 Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
4. 4 Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.
5. 5 Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.
6. 6 Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
7. 7 Drain gnudi and transfer to bowls.
8. 8 Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
9. 9 Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.

By thedailygourmet

Ingredients

• ✓ semolina flour
• chicken broth
• salt
• black pepper
• egg
• parmigiano-reggiano cheese
• pecorino romano cheese
• parsley
• cayenne pepper
• nutmeg
• olive oil
• red pepper flakes

Instructions

1. 1 Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
2. 2 Whisk eggs, grated Parmigiano Reggiano and Pecorino Romano cheeses, parsley, semolina flour, salt, pepper, cayenne, and nutmeg together in a bowl until well blended.
3. 3 While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
4. 4 Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.

By John Mitzewich

Ingredients

• ✓ semolina flour
• parmesan cheese
• salt
• thyme
• tarragon
• butter
• sage
• canola oil
• olive oil
• egg
• salt
• all-purpose flour
• salt
• brown sugar
• parmesan cheese
• ricotta cheese
• garlic
• olive oil
• butternut squash

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Rub squash down with 1 tablespoon olive oil: place on a baking sheet. Trim tops off each garlic clove, rub with oil, and wrap in foil. Place on the baking sheet.
3. 3 Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
4. 4 Remove garlic skin. Combine squash, garlic, ricotta, grated Parmesan, brown sugar, and salt in the bowl of a food processor: blend into a thick paste. Transfer to a bowl, cover, and chill in the refrigerator.
5. 5 Meanwhile, whisk semolina, all-purpose flour, and salt together in a bowl: transfer to a work surface. Push flour mixture into a mound, making a well in the center. Add eggs and 2 tablespoons olive oil into well, kneading and folding until batter is combined. Wrap dough in plastic wrap and let rest for 30 minutes.
6. 6 Pass pasta dough through a pasta maker or roll it out using a roller on a lightly floured surface. Make several pasta sheets about the thickness of a dime.
7. 7 Drop about 2 tablespoons of squash filling 2 inches apart on 1 pasta sheet. Place another sheet over top: press down around each lump of filling. Stamp out and seal each ravioli, using a ravioli stamp.
8. 8 Heat ½ cup canola oil over medium heat in a separate pan. Fry sage leaves in batches until dark green and crispy. Transfer to a paper towel-lined plate to drain.
9. 9 Melt butter in a small saucepan over medium heat. Simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low: stir in tarragon, thyme, and salt.
10. 10 Meanwhile, bring another pot of lightly salted water to a rolling boil. Add raviolis: boil until they float, about 5 minutes. Drain and plate.
11. 11 Ladle butter sauce over pasta: garnish with fried sage. Sprinkle with shredded Parmesan cheese. Serve immediately.

By Brian Genest

Ingredients

• ✓ semolina flour
• butter
• parmesan cheese
• ricotta cheese
• nutmeg
• salt
• milk
• all-purpose flour
• butter
• chicken liver
• pepper
• salt
• oregano
• tomato paste
• beef stock
• ham
• ground beef
• ground pork
• bacon
• onion
• celery
• carrot
• butter
• all-purpose flour
• salt
• egg
• spinach

Instructions

1. 1 Make pasta: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until bright green, about 2 minutes. Squeeze spinach to remove excess moisture and process in a food processor to make a paste. Add semolina, eggs, and salt; process until smooth. Transfer mixture to a large bowl and stir in enough flour to make a smooth dough. Knead briefly, then cover with a dish towel and set aside.
2. 2 Make ragu: In a large skillet, melt butter over medium-high heat. Cook and stir carrot, celery, onion, and bacon in hot butter until onion is translucent. Stir in pork, beef, and ham; cook and stir until crumbly and browned. Stir in beef stock, tomato paste, and oregano. Season with salt and pepper. Reduce heat to low, cover, and simmer for 20 minutes.
3. 3 While ragu is simmering, make béchamel: Combine butter and flour in a medium saucepan over medium-low heat. Whisk to make a roux. Remove from heat, let rest for 1 minute, then whisk in warm milk. Return to heat and simmer for 10 minutes, stirring constantly, until thickened. Season with salt and nutmeg. Remove from heat.
4. 4 Cook pasta: Prepare an ice bath. Bring a large pot of lightly salted water to a boil. On a floured surface, divide pasta dough into 3 portions. Roll each portion out to a thin sheet. Cook each pasta sheet in boiling water for 3 minutes; remove and dip in ice water; drain and dry on a clean cloth.
5. 5 Finish ragu: Stir chicken livers into simmering sauce. Cook for 1 minute, remove from heat, and set aside.
6. 6 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
7. 7 Assemble lasagna: Place 1 pasta sheet in the bottom of the prepared baking dish. Spread 1/3 of the ragu, 1/4 of the béchamel, 1/3 of the ricotta, and 1/4 of the Parmesan over pasta. Repeat layers twice. Top with remaining béchamel and Parmesan; dot with butter.
8. 8 Bake in the preheated oven until the top is golden brown, about 30 minutes.

By Arianna

Ingredients

• ✓ semolina flour
• salt
• baking powder
• water
• butter

Instructions

1. 1 Mix together flour, salt baking powder. Add warm water and butter; knead dough until stiff. Let rest a few minutes. Roll into a ball and quarter. Using 1/4 of the ball at a time roll out to 1/8 or 1/16 inch thick. Cut into desired shapes. Let dry for 1 to 3 hours on flat surface. Cook as you would pasta

By Mr Flour 1

Ingredients

• ✓ semolina flour
• salt
• egg
• water
• olive oil

Instructions

1. 1 Mix flour and salt together in a large bowl; push into a mound and make a well in the center. Place egg, water, and olive oil into the well; mix together, slowly incorporating the flour mixture until dough is combined.
2. 2 Turn out dough onto a floured work surface; knead until ball forms, 5 to 10 minutes. Divide in half; form into balls. Wrap each dough ball in plastic wrap; rest dough until malleable, about 30 minutes.
3. 3 Remove plastic wrap. Roll out dough balls; cut into desired shapes with a knife or pasta roller.

By Matthew Valleau