How to Make Semolina Pasta Dough
If you love homemade pasta but aren’t the biggest fan of the process of making it, then semolina pasta dough is your answer! With just two ingredients and a few minutes, you can whip up dry pasta shapes and leave them in the pantry whenever you feel like cooking up a batch—no need to stock up on store-bought packets when you can make your all-natural semolina pasta at home.
Semolina is coarse wheat flour that home cooks use to make pasta dough. It’s also great for adding texture to cookies and other baked goods. The key thing to keep in mind when using semolina is that it’s very absorbent—this means that if you use too much water when mixing up your dough, it will become too sticky and difficult to work with. So start with a small amount of water before adding more if needed!
Watch Semolina Pasta Dough video recipe:
How to Make Pasta with SEMOLINA FLOUR
Vincenzo’s Top Tips To Make Semolina Pasta Dough
Storing the Fresh Pasta
If you plan on eating only some of the fresh pasta right away, you can save it for later. Transfer the pasta from the rack to an airtight container. Refrigerate or freeze the pasta.
Give the Pasta Dough Enough Time to Rest
Wrap the dough ball in plastic wrap, put it in a plastic bag, or cover it with a kitchen towel. Allow the dough to rest for at least 30 minutes before rolling it out. This rest period allows the flour to absorb and hydrate the liquid. It also allows the gluten to unwind.
Semolina Pasta Dough
Equipment
- Wooden bench
- knife
- Butter knife if making orrecchiete
Ingredients
- 300 ml Warm water 1.26 cups
- 500 grams Semolina flour 17.63 oz
Instructions
- Semolina pasta dough has 2 ingredients, so start with great quality semolina.
- Pour 500g/17.63oz semolina on a wooden bench, create a well, add water, a little bit at a time and mix with the semolina pinching the sides in, then mix it through, creating a paste-like consistency.
- Repeat this until the semolina pasta dough has completely absorbed the water.
- Start to knead the dough to bring it altogether and help improve the semolina pasta dough consistency.
- When kneading, press using the palm of your hand, toward the front, fold back then repeat this motion.
- Add more water if it feels too dry and keep kneading.
- If it feels sticky, add another sprinkle of semolina flour and knead through.
- Let it rest for 10-15 minutes.
- TO MAKE ORRECCHIETE:
- Cut a piece of the semolina pasta dough and roll it into a snake like shape.
- Cut this into small pillows, then using a butter knife, press down on it and gently roll it forward.
- Shape it around your finger pressing in the middle so it becomes wider.
- This will create the ear like pasta shape, known as orrecchiete!
- TO MAKE CAVATELLI:
- Follow step 1 & 2 of how to make orrecchiete.
- Don’t peel it off and press in with your finger, just leave it how it is.
- This semolina pasta dough can be used to make pasta to eat right away, or, leave it out for 48-72hr on a pizza tray or drying rack before you store it in your pantry.
Video
How to Serve Semolina Pasta Dough
Depending on the pasta shape you make, visit https://www.vincenzosplate.com/recipe-type/pasta/ and choose a recipe! Choices for sauces to accompany your pasta are endless so try one of mine, or let me know your favourite. Just remember semolina is hard durum wheat, so cooking time is longer than usual and lengthens the thicker your pasta shape is.
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Fantastic video’s and very informative, I will not buy shop pasta again after following your egg and semolina pastas. Could please make a video of what the egg pasta recipes is best used for and what the best recipes use for semolina pasta is used for. Cheers keep up the good work.from Scotland.
I’m glad you found the videos informative and helpful. As for your request, I can definitely create a video that explains the best uses for egg pasta and semolina pasta.
So easy! (once you get the hang of it)
Making homemade pasta can seem intimidating at first, but with practice, it becomes easier and easier. Semolina flour can be a great choice for pasta dough, as it creates a slightly firmer texture than all-purpose flour. Keep up the good work in the kitchen!
Please what is the best brand of semolina? I could not understand Is Caputo OK? It is available in the Usa
Yes, Caputo is a good brand of semolina. It is made from durum wheat, which is a high-protein wheat that gives semolina its strength and elasticity. Caputo is also available in the United States, so it is a convenient option.
I love making it, and have make it a couple of times, But i always get this chewy, rubbery texture. Dont know what i am doing wrong
I’m glad you enjoy making the semolina pasta dough, but sorry to hear about the chewy texture. The issue might be due to over-kneading, not letting the dough rest enough, rolling it too thin, or using too much semolina flour. Try adjusting one factor at a time, like kneading less, resting the dough, rolling to a uniform thickness, or using a mix of flours. Remember not to overcook the pasta, and with some experimentation, you’ll soon achieve the perfect texture. Happy cooking! 🍝😊
I love using semolina dough for extruded pasta shapes. It’s recommended by a lot of the pasta books I have.
I’m glad to hear that you love using semolina dough for extruded pasta shapes. It’s a great choice for this type of pasta because it has a high gluten content, which gives the pasta a strong structure and prevents it from sticking together.