This is a recipe for traditional Italian pasta dough made with durum wheat semolina flour. You can use the dough to make any pasta you desire, such as farfalle, tagliatelle, or ravioli, using either a pasta machine or rolling out the dough by hand.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.

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  • Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.

  • Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.

  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.

  • Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.

Cook's Notes:

If you cannot find the durum wheat semolina flour or 'semola rimacinata', mix regular semolina with all-purpose flour with a ratio of 1:1.

If you're using the dough later or the following day, wrap with plastic wrap and refrigerate.

Nutrition Facts

0 calories; proteing; carbohydratesg; fatg; cholesterolmg; sodium 40.5mg 2% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
06/02/2020
A solid 5 for taste and texture but this takes far longer to make than 1 hour, resting time included, I'm not a novice pasta maker. This comes together really quickly and rolling it out is a breeze but if you want to use the pasta cutter you need to add far more flour. Fettuccini was what I wanted but the dough stuck to the cutters. My solution was to go back to the roller, add more semolina and fold the pasta sheets like an envelope and pass it through the roller several times unit the texture was dry enough. I find that bread and pasta recipes usually need adjustments, less or more flour, depending on the humidity in the air. This is definitely a recipe that I will make again and again. Thanks you! Read More
(2)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/02/2020
A solid 5 for taste and texture but this takes far longer to make than 1 hour, resting time included, I'm not a novice pasta maker. This comes together really quickly and rolling it out is a breeze but if you want to use the pasta cutter you need to add far more flour. Fettuccini was what I wanted but the dough stuck to the cutters. My solution was to go back to the roller, add more semolina and fold the pasta sheets like an envelope and pass it through the roller several times unit the texture was dry enough. I find that bread and pasta recipes usually need adjustments, less or more flour, depending on the humidity in the air. This is definitely a recipe that I will make again and again. Thanks you! Read More
(2)
Rating: 3 stars
07/21/2020
A simple pasta dough to make. For us, it wasn't as flavorful as dough made with semolina (not semolina flour) and eggs. Will make it again for friends who can't have dairy/eggs. Thanks for the recipe! Read More