This semolina pasta recipe makes pasta so good you’ll want to make it all the time - and it's easy enough to make anytime!
Making pasta from scratch can feel very daunting - but it doesn't have to be! That's why we swear by this easy semolina pasta recipe.
If you’re new to homemade pasta, you may feel overwhelmed by the different types, preparation styles, ingredient lists, or techniques you find out there.
The first thing you need to remember is that pasta is a very forgiving creation. While it might take you a bit of experience to perfect, there's no real way to screw up making semolina pasta.
Pasta, as a whole, is one of the simpler creations of the culinary world, for the simple fact that you can do so much right and, typically, so very little wrong.
So, your first step is going to be using that knowledge to build confidence! You can, and will, love making pasta once you give it a try, especially if you follow our very easy semolina pasta recipe.
What Is Semolina?
In short, semolina is milled from hard durum wheat to form a coarse flour. High in gluten, it lends itself to making beautifully smooth pasta dough.
The high gluten count in semolina means it creates a smooth, bouncy texture that holds shape while cooking, which is ideal when making pasta.
Semolina is widely available all over the world, and pretty affordable making it accessible for anyone to try their hand at homemade pasta-making.
You can find semolina flour in the baking aisle of most grocery stores, or in natural living stores.
Semolina Pasta Ingredients
The best part about this easy semolina pasta recipe is how simple it is, how quick it is to make and how few ingredients you need!
- Eggs - Most of the moisture in this pasta dough comes from eggs! Use the freshest eggs you can find for the best flavor.
- Semolina flour - Of course, the basis of this pasta recipe is the semolina flour. Look for a fresh, high quality semolina flour that is roughly the texture of a smooth powder.
- Olive oil - When selecting an olive oil, use a flavorful, high quality olive oil if possible.
- Kosher salt - Finally, a bit of salt to season the pasta dough will add to the overall flavor of your finished pasta dish.
How to Make Semolina Pasta Dough
To keep things simple, we like making this semolina pasta recipe in a food processor using these basic steps.
- Measure and add the semolina flour, eggs, olive oil and kosher salt to the bowl of a food processor.
- Pulse for 20 to 30 seconds or until the semolina flour mixture is crumbly.
- Turn the dough out onto a lightly floured surface then form it into a ball using your hands.
- Knead with your hands until the dough is nice and smooth and well combined.
- Form the dough into a ball, wrap tightly in plastic wrap and allow the dough to rest at room temperature for 30 to 40 minutes.
- When ready to cook, roll the pasta dough and cut it into your desired shape either by hand or using a pasta roller or pasta maker.
- Add the prepared pasta to a pot of boiling salted water and cook just until al dente, approximately 1 to 5 minutes depending on the pasta shape, size and thickness.
- Carefully drain the cooked pasta and serve immediately while it is fresh and delicious.
Tips for Making Our Easy Semolina Pasta Recipe
While quite simple overally, making homemade semolina pasta recipe for the first time can be slightly tricky. Here are a few tips for the best results!
How to Measure Semolina Flour
Scooping your semolina flour into your measuring cup and then leveling, rather than digging into the bag, plays a huge role in how your pasta turns out!
Dipping direclty into the flour bag packs the flour into the measuring cup and that extra flour has a tendency to make a drier dough that is tough to roll.
Buying Semolina Flour
As with any flour, you’ll want to search for the freshest dates in the most airtight container, and aim to store leftover semolina flour that way, as well.
Pantry pests can destroy your bagged flour, even if you keep it in dry conditions, so sealing it properly between each use is going to be key.
Using an airtight container with a lid will keep your flour fresher for longer. Semolina has a shorter shelf life than average flour due to high protein content.
If stored in a cool, dry place, in an airtight container, semolina flour can last up to one year. To prolong its shelf life, you can store it in the fridge or freezer.
Season Your Semolina Pasta Dough
Trust us when we say - don’t skip the salt in this recipe! The small amount of salt will add so much flavor that you really don’t want to go without.
We also recommend cooking your pasta in salted water. It adds extra flavor as the pasta absorbs the salt. Without it your final pasta dish is likely to taste underseasoned and bland.
Let the Pasta Dough Rest
It's important, dare I say even crucial, to make sure that you let the dough rest before rolling and cutting it into shape for the best texture.
This step allows the flour to hydrate and the gluten to relax. If you were to skip this step you'd find the dough hard to work with and the results would be less than enjoyable.
Perfecting Your Semolina Pasta Dough
If you find that your dough is too dry and stiff, add a tablespoon or two of water. Alternately, some people may prefer the texture of adding an extra egg.
If the dough is too wet, sprinkle in additional flour a bit at a time until the dough is no longer sticky. Adding it incrementally helps to avoid drying out the dough.
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