For best results, use high-quality durum wheat semolina flour. The '00' grade, typically used for pasta making, will yield a finer, smoother texture. The amount of water needed may vary depending on the humidity and the type of semolina flour used. Add water gradually until the dough comes together. Avoid adding too much water, as this will result in a sticky dough. Resting the dough is crucial for achieving the right texture. Don't skip this step! Fresh pasta cooks much faster than dried pasta. Be sure to check for doneness frequently.
Homemade Semolina Pasta Dough
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS10
Embark on a culinary journey to Italy with this time-honored recipe for semolina pasta dough. Crafted with the finest durum wheat, this dough provides a rich, nutty base for your favorite pasta creations. From delicate farfalle to hearty tagliatelle or stuffed ravioli, the possibilities are endless. Shape it by hand or use a pasta machine to create a truly authentic dining experience.
Ingridients
Adjust Servings
Nutrition
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Sodium41 mg
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Unsaturated Fat0 g
Follow The Directions
01
StepMound the semolina flour and salt on a clean work surface or in a large mixing bowl. Create a well in the center, ensuring it's wide enough to hold the water. (2 minutes)
02
StepGradually pour the lukewarm water into the well, using a fork to gently incorporate the flour from the inner rim of the well. Continue adding water, little by little, until a shaggy dough begins to form. (5 minutes)
03
StepOnce the dough comes together, begin kneading. If kneading on a work surface, use a bench scraper to lift and fold the dough over itself. If kneading in a bowl, use your hands to press and turn the dough. Knead for 8-10 minutes, until the dough becomes smooth, elastic, and slightly tacky but not sticky. (10 minutes)
04
StepShape the dough into a ball. Lightly coat the ball with olive oil to prevent drying. Place it in a clean bowl, cover tightly with plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out. (30 minutes)
05
StepAfter resting, the dough is ready to be rolled and shaped. Use a pasta machine or a rolling pin to achieve your desired thickness. Cut into your favorite pasta shapes and cook immediately, or dry for later use.
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Dana Romaguera
Jul 1, 2025The flavor of the semolina flour really shines through. My family loved it!
Keeley Witting
Jun 25, 2025This recipe is fantastic! The pasta turned out perfectly al dente.
Karianne Windler
Jun 23, 2025I used this dough to make ravioli and it was a huge success. Thank you for sharing!
Clair Tremblay
Jun 23, 2025I've always been intimidated by making pasta from scratch, but this recipe made it so easy to follow!