How to Make Semolina Flour & Water Pasta Dough

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier but more expensive.

semolina flour

🥗Healthier: chickpea flour

💰Cheaper: cornmeal

Chickpea flour is gluten-free and adds protein.

Measure out 175 grams of lukewarm water.

Measure out 350 grams of semola di Grano Duro flour.

Clear off your work surface, preferably a wooden surface.

Dump the flour onto the surface and make a well in the center.

Pour the lukewarm water into the well slowly, mixing with a fork to incorporate the flour from the edges.

Once the water and flour start to combine and thicken, mix in the remaining flour.

Use a bench scraper to incorporate the flour and water, chopping it up as you mix.

Start using your hands to fold the dough onto itself, working through any sticky or dry spots.

If the dough is sticky, add more flour; if it's too dry, wet your hands and continue to mix.

Knead the dough by rolling it into a log, turning it 180 degrees, and using the palm of your hand to stretch and press it down.

Continue kneading for about 10 minutes until the dough becomes smooth and stretchy, resembling Play-Doh.

Form the dough into a ball by folding the log and turning it again.

Check the dough for readiness: it should be homogeneous in color, not sticky or dry, and bounce back slightly when pressed.

Cover the dough with plastic wrap or a bowl to keep it moist and let it rest for at least 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens