Homemade Semolina Pasta Dough

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This is a recipe for traditional Italian pasta dough made with durum wheat semolina flour. You can use the dough to make any pasta you desire, such as farfalle, tagliatelle, or ravioli, using either a pasta machine or rolling out the dough by hand.

Submitted by Alemarsi
Updated on June 24, 2020
3
Prep Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hr
Servings:
4
Yield:
1 pound pasta dough
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 ½ cups semolina flour

  • 1 pinch salt

  • 1 cup water, or as needed, at room temperature

Directions

  1. Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.

  2. Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.

  3. Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.

  4. Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.

  5. Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.

Cook's Notes:

If you cannot find the durum wheat semolina flour or 'semola rimacinata', mix regular semolina with all-purpose flour with a ratio of 1:1.

If you're using the dough later or the following day, wrap with plastic wrap and refrigerate.

Nutrition Facts (per serving)

Nutrition Facts
Servings Per Recipe 4
% Daily Value *
Sodium 41mg 2%
Calcium 2mg 0%
Potassium 1mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.