Instructables
Picture of Polenta (or Cornmeal) Egg Pasta Dough Recipe
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I’m a great believer in making use of what you have around you.  A sentiment I’m sure many of us on this site share.
 
My use of coarse semolina in my pasta dough recipes has posed some problems for a few people so I was inspired to toy around with a more viable option.  Plus I’ve been meaning to try this out for ages.

I think I’m right in thinking cornmeal is pretty affordable in the United States. The closest thing to cornmeal that I know of in the UK is polenta. So today I made Polenta Pasta with successful results…

Ordinarily it wouldn’t make economical sense to use polenta instead of semolina here in the UK – nor probably traditional in Italy.

The reason for this Instructable is I’d be curious to see the results if anyone were willing to try this recipe with cornmeal instead?

UPDATE:

Found some cornmeal at the supermarket this weekend. As you can see from the photo it says: 'Coarse Cornmeal Polenta'.

On the back of the packet, it says: "Coarse Cornmeal is sometimes described as Polenta".

I haven't made pasta with it yet... will post another update when I do.

Thanks for reading!
 
THE RECIPE:
Serves 1-2 (depending on appetite and occasion)
Prep Time: 15 mins
Cooking Time:  2-3 mins

Ingredients:
- 65g (heaped 1/3 cup) “00” flour
- 3 Tbsp polenta
- a pinch of salt
- ½ Tbsp olive oil
- 1 large egg
- 1 Tbsp cold water

Substitute:

- use plain / pasta / all-purpose flour instead of “00” flour

Method:
  1. Measure out the flour, polenta (or cornmeal) and salt into a large mixing bowl and then give it a quick stir.
     
  2. Create a well in the middle, using your fingers. Pour in the olive oil plus water and crack an egg into the centre. Break up the egg using a fork and then gradually incorporate into the flour until the dough becomes too difficult to stir.
     
  3. Work in the rest of the flour into the dough until, most, if not all, of the flour has been incorporated.
     
  4. Knead the dough for up to 10 minutes until it is smooth and elastic. It should bounce back at the gentle press of a finger.
     
  5. Wrap in some cling-film and leave in the fridge to rest for at least 45 minutes.
 
 
aikie1 year ago
Hey people, I am from South Africa and what you call corn meal or grits, we call "pap", like in "mieliepap", which is a staple in most houses in South Africa. Mostly in the lower income group, but also when we do a "braai" (barbeque). Usually with a long sauce. There are maybe millions of recipes for "pap", but the basic is water with salt to taste and the cornmeal.It can be made thin for breakfast to very stiff (putupap) for braais, with every texture in between. From there you can add anything within a hundred meters that you would like in your "pap". Milk and sugar in the morning for breakfast, with a curry sauce if you buy it at a take away for lunch and for the evenings you can get a "paptert" (maybe cornmeal (tart, pastry?)) where you can add wholecorn out of a tin, bacon, mushrooms and cream. The "pap" in this recipe is made with lots of water to get a thinnish gruel.
Thanks for your recipe, I will try it out as something new.