Durum wheat semolina pasta with a pasta machine is one of the most authentic preparations of Italian tradition, made with just two ingredients: flour and water. Using the Pastaio di Classe Italy pasta machine, you can achieve a uniformly and precisely worked dough, ready to be transformed into various homemade shapes.
The semolina, with its slightly coarser grain compared to the re-milled variety, gives the pasta a more rustic texture and a naturally more porous surface, ideal for holding sauces. Thanks to the automatic processing of Pastaio di Classe Italy, the dough is balanced and easy to handle, suitable for short shapes like penne and twists, as well as long pasta such as tagliolini or spaghetti.
It’s a simple but extremely satisfying recipe, perfect for those who wish to make fresh homemade pasta with a firm structure and consistently uniform cooking.
Unlike spelt pasta, where the proportions between the flours change for short and long shapes to ensure greater elasticity, the quantities in semolina pasta 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:
- 10.6 oz durum wheat semolina
- 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:
Insert the durum wheat semolina into the pasta machine and select the water dough program, “pasta V” for the Pastaio di Classe Italy.
Start the machine and gradually add the water as the dough begins to work. The correct consistency should be grainy, like wet sand, compact but not sticky.
Let the automatic cycle complete.Attach the die (plastic or bronze) for the chosen shape (short or long pasta) and proceed with extrusion. Cut the pasta to the desired length directly as it comes out.
Place the pasta on a rack or a lightly floured surface until ready to cook.Remember, if using the bronze die, to leave it in hot water while preparing the dough, then dry it well and mount it in the machine. This way, the slightly warm die helps the pasta come out smoothly, avoiding breaks or irregular surfaces.
Cook in salted water. Cooking times vary slightly based on the pasta shape: long pasta cooks in about 2–3 minutes, while short shapes require 3–4 minutes.
FAQ (Questions & Answers)
What is the difference between semolina and re-milled semolina?
Semolina has a coarser grain and gives the pasta a more rustic texture and slightly more porous surface compared to re-milled semolina, which is finer and denser.
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 environment for 12–24 hours before storing.
