Semolina Pasta

Three ingredients, no eggs, and you’ve got fresh pasta dough with a golden color and firm, chewy bite that dried store-bought pasta can’t touch. The semolina flour is what gives this dough its signature texture: coarser than all-purpose, it creates a rougher surface that grabs sauce better.

Add water gradually, not all at once. You might not need the full half cup. The dough should come together into a ball that’s firm but not crumbly. If it feels dry and cracked, add water a teaspoon at a time. If it’s sticky, dust with a bit more flour.

The resting period is critical. Thirty minutes to an hour lets the gluten relax so the dough rolls through a pasta machine smoothly instead of springing back on every pass. Skip the rest and you’ll fight the dough the entire time.

Kitchen Tips

• Add water slowly and stop as soon as the dough holds together. Too much water makes semolina dough gummy and hard to roll thin.
• Divide into quarters before rolling. Smaller pieces are easier to handle through a pasta machine.
• Start on the widest setting and work down gradually. Jumping to thin settings tears the dough.
• Dust rolled sheets with semolina flour to prevent sticking while you cut or shape.

Variations

• Replace water with eggs for a richer, more tender pasta (use 2 eggs instead of the water).
• Add a tablespoon of olive oil for a softer, more pliable dough.
• Fold in a pinch of saffron dissolved in the water for golden saffron pasta.