Durum wheat semolina pasta with a pasta machine is one of the most authentic preparations of Italian tradition, made with only two ingredients: flour and water. By using the pasta machine Pastaio di Classe Italy, you can achieve a uniformly and precisely worked dough, ready to be transformed into different homemade shapes.
The semolina, with its slightly coarser grain compared to re-milled semolina, gives the pasta a more rustic texture and a naturally more porous surface, ideal for holding sauce. Thanks to the automatic processing of Pastaio di Classe Italy, the dough is balanced and easy to manage, both for short shapes like penne and twists and for long pasta like tagliolini or spaghetti.
It is a simple yet extremely satisfying recipe, perfect for those who wish to prepare fresh, genuine homemade pasta with a compact structure and uniformly consistent cooking.
Unlike spelt pasta, where the proportions between flours change for the short and long shapes to ensure greater elasticity, in semolina pasta the quantities remain unchanged for both short and long pasta: only the die used changes.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for durum wheat semolina pasta with pasta machine:
- 10.5 oz durum wheat semolina
- 1/2 cup natural water
Tools for durum wheat semolina pasta with pasta machine:
- 1 Pasta machine Classe Italy
Steps for preparing durum wheat semolina pasta with pasta machine:
Place the durum wheat semolina into the pasta machine and select the program for doughs with water, the “pasta V” program for Pastaio di Classe Italy.
Start the machine and gradually add the water as the dough begins to form. The correct consistency should be granular, similar to wet sand, compact but not sticky.
Allow the automatic cycle to complete.Attach the die (plastic or bronze) of the chosen shape (short or long pasta) and proceed with the extrusion. Cut the pasta to the desired length directly as it exits.
Place the pasta on a rack or a lightly floured surface until ready to cook.Remember, if you are using a bronze die, soak it in warm water while preparing the dough, then dry it well and attach it to the machine. This way, the slightly warm die helps the pasta to exit more smoothly, avoiding breaks or irregular surfaces.
Cook in salted water; cooking times vary slightly depending on the pasta shape: long pasta cooks in about 2–3 minutes, while short shapes require 3–4 minutes.
FAQ (Questions and Answers)
What is the difference between semolina and re-milled semolina?
Semolina has a coarser grain and gives the pasta a more rustic and slightly more porous texture compared to re-milled semolina, which is finer and more compact.
Is it suitable for both short and long pasta?
Yes, this dough is suitable for both shapes. Only the die used changes.
Can it be dried?
Yes, you can let it dry on racks in a ventilated area for 12–24 hours before storing.
