Spielberger Organic Durum Wheat Semolina, 500 g: Unit: 500 g

Recipe: Semolina dumplings

500 ml milk, 150 g Spielberger Organic Durum Wheat Semolina, 100 g butter, 2 eggs, salt, nutmeg

 

Bring the milk and butter to the boil and stir in the semolina. Cook, stirring, over low heat until the mixture separates from the pan. When cooled down, stir in the egg, some salt and nutmeg. Leave to stand for a few hours (preferably overnight). Warm two spoons in hot soup and form the dumplings one after the other and put them into the soup. Leave the dumplings to stand for just a few minutes until they rise.

Recipe: Tagliatelle (400 g)

250 g Spielberger Organic Durum Wheat Semolina, 2 eggs, 1 egg yolk, 2-5 tbsp. white wine, sea salt

Pile the durum wheat semolina on the worktop and press a mould into it. Add the eggs and salt. Beat the eggs with a fork, constantly working in the semolina. As soon as the dough no longer absorbs any semolina, add the liquid tablespoon by tablespoon. Knead the dough until it is warm and smooth. Wrap in plastic wrap and leave to rest at room temperature for 1 hour. Roll out the dough very thinly in portions, sprinkling again with flour. Cut wide ribbon noodles from the dough sheet with a ruler and kitchen knife. Cook the tagliatelle for approx. 5 to 8 minutes in boiling salted water.