Homemade semolina pasta dough

Homemade semolina pasta dough


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About this recipe: This is a recipe for a 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 raviloi using either a pasta machine, or rolling out the dough by hand.


Serves: 4 

  • 400g durum wheat semolina flour
  • 1 pinch salt
  • 220ml water or as needed, at room temperature

Prep:1hr  ›  Extra time:30min  ›  Ready in:1hr30min 

  1. Mix flour and salt and place on a wooden or marble work surface and make a well in the middle.
  2. Pour the water into the well, a little at the time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
  3. Knead vigorously for about 10 minutes, stretching and folding the dough until it becomes elastic but not too soft.
  4. Wrap in cling film and let stand 30 minutes at room temperature before using. If using in a few hours or the following day, wrap in cling film and chill in the fridge.
  5. Pass through a pasta machine or roll out by hand to make any pasta desired.


If you cannot find the durum wheat semolina flour or 'semola rimacinata', mix regular semolina with plain white flour, with a ratio of 50:50.

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