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Ingredients to be used
Only use finely ground semolina.
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Semolina that is too coarse will affect the quality and pasta shape. Finer noodle
shapes (e.g., spirelli) will not be able to be formed. Häussler recommends a finely
ground SSSE semolina.
If you use dried herbs and spices as finely ground powder, subtract the amount
added from the semolina amount.
Chop fresh herbs very fine and
without
stems. Subtract the added amount from
the amount of semolina.
If you use food colouring in paste, purée or liquid form, subtract these from the
quantity of liquid.
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Semolina or ingredients that are too coarse can block up the mould and result in a
reduction of quality of the pasta.
Tip: Correct use of salt
Do not use any salt when making dough.
Add sufficient salt to the pasta water.
What is the difference between fine semolina and fine semolina SSSE?
Fine semolina is extracted from pure durum wheat and is used for making pasta and
products that require a fine structure.
Fine semolina SSSE is approximately on a par with semolina fine but has a higher min-
eral content. Semolina SSSE comes from the interior of the grain kernel. This is where
the yellow pigment content is the highest and the ash content the lowest. In addition,
the exposure to environmental toxins is also lowest in this semolina, since the shell of
the grain serves as protection and the interior of the grain is optimally protected. Sem-
olina SSSE is therefore the highest quality semolina produced and is especially suited
for making high-quality pasta.
Making pasta
