Semolina pasta dough is the base for most dried pasta and pasta shapes, like orecchiette, cavatelli, fusilli etc.
This dough is very simple to make and only has 2 ingredients, water and semola flour.
Is semolina flour and semola flour the same? The short answer is no. The correct flour to use is semola di gran duro rimacinata semolina flour. Put simply, this is semolina flour that is twice milled, hence the ri in rimacinata. Regular semolina, what you will often find in America, has as very coarse texture while semola is very fine.
This recipe is for roughly 1 pound of dried pasta, which is around 400 grams flour and 200 grams water.
For how to shape pasta and different pasta shapes check out our recipes and techniques here!
Semolina Pasta Dough
Description
Simple semolina pasta dough that is perfect for dried or shaped pasta.
Ingredients
Instructions
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Prepare the pasta dough
Weigh out your flour and water, making sure the water is very warm. I aim for around 90-100 degrees F. Mix together in a bowl into a shaggy dough starts to form. Dump on a counter or wooden board and knead for 10 minutes.
The consistency here is very important. It should almost be like sand when you first start to mix but form into a nice ball after kneading for a few minutes. If the dough is too dry add a tablespoon of water at a time. If too wet, add more flour. Check out the gallery for detailed photos on the texture. -
Knead the dough
The dough should be very elastic and spring back when touched and almost feel like playdough (see notes below). Cover and let rest for 30 minutes.
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Shape the dough
Now that the dough is rested, you can start rolling our and creating your shapes!
Depending on the shape you are making, you will want to let it dry before cooking. This can be down either in the hot sun or on a counter for several hours.
