Homemade semolina pasta is easy to make and perfect for creating different pasta shapes that pair perfectly with various types of sauces.
Firstly, homemade semolina pasta is great for making tagliatelle: toss them with a simple tomato sauce or a vegetable-based sauce.
Homemade durum wheat pasta has a more rustic flavor compared to the classic pasta made with all-purpose flour. This type of dough is more common in southern Italy, although it is appreciated throughout the entire country.
If you love fresh pasta, you must try making it with this recipe!
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups re-milled durum wheat semolina flour
- 3 eggs
Steps
Pour the semolina onto the work surface and form a well in the center.
Crack the eggs into the center of the well and begin whisking them with a fork.
Start to incorporate the surrounding flour with the fork, and as the mixture gets firmer, begin kneading with your hands more energetically until you obtain a smooth and homogeneous dough ball.
At this point, it’s crucial to let the dough rest at room temperature for at least 30 minutes, wrapped in plastic wrap.
This will help you roll it out either with a rolling pin or a pasta machine.
Roll out the dough to make your preferred pasta shapes!
STORAGE
Store the homemade semolina pasta in the refrigerator for two days.
Store the homemade semolina pasta in the refrigerator for two days.
