SEMOLINA PASTA DOUGH
Pasta dough can seemingly be made in endless ways. The question I most get asked when making a semolina based pasta dough is, “Why aren’t you using eggs?!”
It’s a valid question as many people have been taught that pasta dough typically does have eggs in it but pasta dough can be made in a multitude of ways with varying liquids and flours.
Semolina doughs are typical of the southern and island regions of Italy.
Puglia is home to cavatelli, orecchiette and many many more shapes while Sardinia is home to malloreddus & lorighittas - all made with a combination of Semolina flour, 00 flour, and water.
This Semolina based dough will be perfect for those listed above, plus more. You can sub out the water in this recipe for mint puree, beet puree, or even wine to add color and a pop of flavor to your dough.
Semolina Dough Recipe:
1 cup semola rimacinata
1 cup 00 flour
1/2 cup to 3/4 cup of lukewarm water
Grab a medium sized mixing bowl and add the flours. Mix them together with a fork. Make a well in the center of the bowl with your first. If you can see the bottom of the bowl that’s fine, but not necessary. We just want a place for the water to go so it doesn’t spill onto the flour immediately. Add in 1/2 cup of the water to the well. Take your fork and gradually mix the water and flour together until you get a clumpy sort of dough formed. If some parts are more wet than others at this point, don’t fret. Pour everything in the bowl onto a clean work surface and begin to knead the dough with the palms or your hands. If your dough is too sticky, add a little more 00 flour. If your dough is too dry, add a teaspoon of water to your hands and then gradually incorporate it into your dough. Knead the dough until it is completely combined (about 15 minutes), and relatively smooth. If it is cracking or pulling apart in multiple ways, add a bit more water to your hands. Wrap it in a damp towel and let the dough rest for 15-30 minutes. This is a great time to make a sauce for your pasta or put together some antipasti.
Cooking the pasta: bring a pot of salted water up to a boil (1 tbsp per 4 quarts of water, double as necessary). Cook the fresh pasta for at least 2 minutes, taste for doneness then continue cooking as to your preference.
For a more in depth look at pasta making, join me in one of my upcoming virtual workshops. You can find those by clicking here.