MINCING AND CHOPPING RECIPES
Salsa
1 1/2 cups tomatoes (seeded)
¼ cup red onions (peeled)
1 tbsp. garlic
1 tbsp. jalapeno
1 to 2 tbsp. cilantro – to taste (optional)
2 limes
Salt (to taste)
Freshly ground pepper (to taste)
The two limes are needed for the juice only. You may juice them first or
squeeze them for the juice. Process the first five items while alternating.
If the mixture seems too wet, some juice may be drained. Add the limejuice. Stir. Salt and pepper to
taste.
PASTA EXTRUSION RECIPES
Pasta Dough
3 cups Seminola flour (most flours may be substituted), 3 eggs, 1/8 tsp. Salt, and Water (as needed)
•
Place the flour on a large, flat surface. Make a bowl or well-type shape in the pile of flour to hold
the other ingredients. Beat the eggs. Add the eggs and salt into the bowl of water. Use your hands or
a fork to slowly incorporate the eggs into the inner layers of flour. Once the eggs become
incorporated into the flour, begin kneading. Continue kneading until the dough becomes very firm.
•
If the dough does not feel dry enough, knead it by hand – adding semolina to the dough as you
knead. Start by dusting a non-porous surface with seminola and place the dough on the dusted
surface. Sprinkle some more of the semolina over the top of the dough, then knead the dough until it
is smooth and very firm.
•
When you can set the dough on a clean countertop (without a dusting of flour underneath it) and
trust that it won't stick, the dough is ready. Because of the size of the semolina grain, the dough may
not be as smooth as it would be with a flour-based dough.
•
Wrap the pasta dough into an airtight plastic-wrapped ball. Set dough in a clean, dry area. Let it sit
at room temperature for about an hour to give the gluten inside the flour a chance to relax. If the
dough isn't given a chance to relax, it will be too stiff to work with and will yield tough noodles.
Once your dough has had a chance to rest, unwrap it and make noodles.
