Semolina Pasta Dough
A simple, foolproof semolina pasta dough made with just flour, water, and salt — perfect for hand-shaped pasta with a firm, toothy bite.
Servings: 4
Ingredients
- 400 g semolina flour durum wheat
- 200 g water
- 1 g salt about 1/4 teaspoon Diamond Crystal kosher salt; use slightly less if using a finer salt
Instructions
- Make a mound of flour on your work surface. Use the back of your hand to create a well in the center. Alternatively, you can mix everything in a large bowl if you like.
- Add the salt to the water and stir to dissolve.
- Pour the water into the well, and slowly mix in the flour until you have a paste, and then go ahead and mix in the rest of the flour.
- Knead the pasta dough for about 8-10 minutes until it’s nice and smooth.
- Shape your dough into a tight ball, cover with an inverted bowl or wrap in plastic wrap, and let rest for 20 minutes. This helps make sure the dough is fully hydrated before you start shaping it.
- Once the dough is rested, you are ready to shape however you like.
Notes
- You want to aim for about 100g of flour per serving. This recipe is easy to scale up or down, just use half the weight of the flour in water.
- I highly recommend using a scale for this (and all pasta dough recipes) at least until you get a good feel for the dough’s consistency. It’s far more accurate. That said, most scales aren’t very precise at measuring 1g, so I included a rough volumetric measurement for the salt. The salt helps strengthen the gluten, makes the dough easier to knead and contributes to that signature toothy bite in the finished pasta.
Did You Make This Recipe?
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