Kitchen Adventure #2 How to Make Sugo and Semolina Pasta

semolina flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more readily available.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often less expensive.

Pour olive oil into a pot.

Grate in the garlic and sauté for about 30 seconds.

Add passata to the pot.

Fill the passata bottle halfway with water, shake it to get all the sauce out, and add it to the pot.

Add basil, salt, and pepper to the pot.

Simmer the sauce for about 30 minutes.

In a large bowl, add 200 grams of semolina flour and salt, making a well in the center.

Add water into the well and use a fork to bring the mixture together until crumbly.

Knead the dough for about 5 minutes until smooth.

Let the dough rest for about 10 minutes.

Cut the rested dough into portions and roll each portion into thin strips.

Cut the strips into 1 centimeter pieces, sprinkling extra semolina to prevent sticking.

Use a gnocchi board, fork, or fingers to create cavities in the pasta pieces.

Bring a large pot of water to a rapid boil and add about 2 tablespoons of salt.

Add the pasta to the boiling water and cook for 3 to 5 minutes, covering the pot to return to a boil quickly.

Once cooked, strain the pasta into a serving bowl, discarding excess water.

Return the pasta to the pot and heat for about 30 seconds to evaporate excess water and create a glossy sauce.

Plate the pasta and serve with grated parmigiano and fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens