Simple Semolina Pasta Dough Recipe
Making homemade semolina pasta dough might seem like a challenging task at first, but with the right technique and a few helpful tips, you’ll discover just how rewarding it can be. The combination of semolina flour and eggs creates a dough that has the perfect balance of chewiness and tenderness. Whether you’re using a pasta machine or rolling by hand, this dough is the foundation for a variety of delicious dishes.
Ingredients
- 115 grams 00 Flour or All-purpose flour
- 100 grams Semolina Flour
- 2 Whole Eggs
- 1 Egg Yolk
- 1/2 teaspoon Sea Salt (finely ground)
Instructions
- Prepare the Surface: Clean a large, flat surface and dust it lightly with flour.
- Mix the Flours: Combine semolina flour and 00 flour in a mound, creating a well in the center.
- Add Eggs and Salt: Crack 2 whole eggs, 1 egg yolk, and salt into the well.
- Whisk the Eggs: Using a fork, whisk the eggs, gradually pulling in flour from the edges.
- Form the Dough: Once the eggs are mixed in, use your hands to work the crumbly mixture into a dough. Knead for about 5-10 minutes until smooth and elastic.
- Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes at room temperature.
- Roll and Cut: After resting, divide the dough into wedges and roll it out to your desired thickness. Use a pasta machine or rolling pin. Cut into your desired shape.
- Cook: Boil pasta in salted water for 90 seconds to 3 minutes depending on thickness. Drain and serve with your favorite sauce.
Notes
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- Resting is Key: Allowing the dough to rest helps the gluten relax, making it easier to roll out.
- Flour Generously: Be sure to flour your work surface and pasta machine to prevent sticking.
- Freezing: Fresh pasta can be frozen for up to 2 months if floured and stored in an airtight container.
- Drying: Dry pasta can be stored for up to 6 months in an airtight container.