About the Recipe
Pasta pioneers, let's ditch the store-bought stuff and make some glorious fresh semolina pasta dough! It's easier than you think, and the results are a chef's kiss.
Gear Up (aka the stuff you'll need):
Large, clean work surface (a countertop or large cutting board works great)
Plastic wrap
Large baking sheet
The Good Stuff (aka the ingredients)
The basic rule of thumb is to use 100 grams of semolina flour and 50 grams (or milliliters) of water per serving. This is a good starting place, but be aware that environmental factors can skew the ratio. Start with this basic formula, and adjust as needed. If your dough is dry and crumbly, sprinkle some water on top and keep kneading until it comes together. If your dough is too soft and sticky, simply dust it with extra flour.
The final result should be a dough that isn’t sticky and is quite firm. If it’s too soft, it will be difficult to shape. In general, we advise aiming for a texture that errs on the side of being too firm, rather than too soft.
For 4 servings
400 grams semolina flour, plus extra for dusting (the good stuff!)
200 ml water, plus extra if needed (filtered is best)
Let's Get Baking (aka the instructions)
Flour Volcano: Dump that semolina flour onto your work surface and use your fingers to make a big ol' hollow in the middle, like a flour volcano.
Water Works: Pour the water into the flour volcano's crater.
Mixing Magic: Use your finger or a fork to start stirring the water, gradually pulling in the flour from the sides. Keep mixing until it forms a thick paste.
Knead It Out: Now, get your hands dirty! Start folding in more of the flour and knead that dough like you're trying to get rid of all your stress.
Dough Decisions: Keep kneading and adding flour until the dough is firm but still soft and smooth. It shouldn't be sticky! If it's sticky, dust it with more flour. If it's too dry and crumbly, drizzle in a little extra water. You're the boss here!
Knead and Rest: Knead that dough until it's smooth and even. Wrap it up tight in plastic wrap and let it rest at room temperature for 30 minutes. This is your chill time.
Shape It Up: Cut off about ¼ of the dough and keep the rest wrapped up so it doesn't dry out. Now, shape that piece into whatever pasta shape your heart desires! (Think: spaghetti, fettuccine, orecchiette, or whatever you want.)
Flour Power (Again): Generously dust a baking sheet with flour and lay out your pasta shapes, making sure they don't touch.
Repeat and Conquer: Repeat steps with the rest of the dough, working in batches and keeping the unworked dough wrapped up.
How to Cook Fresh Semolina Pasta
Semolina pasta can be boiled just like any other pasta. The only difference is that, if it’s fresh, it will cook much faster than dry pasta. Depending on the thickness it will take anywhere from 2 to 4 minutes. Because homemade pasta doesn’t come with instructions, it’s important to taste the pasta as it cooks and drain it once it’s “al dente” to your taste.
Important Stuff (aka the notes):
Don't be afraid to experiment with different shapes! And don't worry if it doesn't look perfect at first, practice makes perfect pasta!
Once you’ve made the pasta, what’s next? You can cook it right away, or you can freeze it for later. To freeze it, arrange the shaped pasta pieces on a floured tray so that none of the pieces touch each other. Freeze the tray until the pasta is solid, then you can transfer it into a bag or other container for convenient frozen storage. Boil frozen pasta directly from the freezer. No need to thaw, just be aware that it will take 1 or 2 minutes longer to cook.