PASTA DOUGH RECIPE - Semolina Rimacinata Dough

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor.

semolina flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is a nutritious substitute.

Pour semolina flour onto the work surface.

Pinch fingers together and make a well in the center of the flour.

Add warm water to the center of the well.

Gently incorporate the flour into the water until the mixture thickens.

Scrape the dough from the fork and cut the rest of the flour into the dough.

Fold the dough onto itself using a bench scraper.

Press the dough together and knead by pulling it over itself and pressing gently.

Rotate the dough 90° and repeat the kneading process.

Transfer the dough into a plastic bag to hydrate and rest.

After resting, knead for a couple of minutes until the dough becomes smoother.

Wrap the dough in plastic wrap with the seam side up and store at room temperature for 1 hour or 24 hours in the refrigerator before forming shapes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens