Semolina Pasta Dough

Name: Semolina Pasta Dough
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g semolina; 180 ml warm water; 1 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

In the sun-drenched regions of southern Italy, semolina pasta dough is the backbone of many traditional pasta shapes. Before any sauce is even considered, this dough is prepared with precision and care, embodying a time-honored ritual that predates the arrival of the tomatoes and cheeses that often accompany it. The process starts with the simple yet crucial combination of semolina flour and water, a practice that has been honed over generations.

The resulting dough is firm yet pliable, with a subtle nuttiness from the semolina that provides a distinctive taste and texture. Olive oil lends a whisper of richness, while fine sea salt accentuates the natural flavors. The dough, once shaped, becomes a canvas for a variety of sauces, yet it is equally satisfying in its simplest form, letting the pure essence of semolina shine through.

Ingredients

400 gsemolina
180 mlwarm water
1 tbspolive oil
to tastefine sea salt

Method

In a large mixing bowl, combine 400 g of semolina and a pinch of fine sea salt. Create a well in the center of the semolina, then gradually pour in 180 ml of warm water and 1 tablespoon of olive oil. Use a fork or your fingers to slowly incorporate the semolina into the liquid, starting from the center and working outward, until a shaggy dough begins to form.
Transfer the dough onto a clean, lightly floured surface. Begin kneading the dough by pressing it with the heel of your hand, folding it over, and turning it. Continue kneading for about 8 to 10 minutes until the dough becomes smooth and elastic. The dough should feel slightly tacky but not sticky, and it should spring back when pressed lightly with a finger.
Once kneaded, shape the dough into a ball and place it under an inverted bowl or cover it with a damp cloth. Allow the dough to rest for at least 30 minutes. This resting period is crucial as it allows the gluten to relax, making the dough easier to roll out and shape.
After resting, divide the dough into smaller portions to make it easier to handle. Roll out one portion at a time on a surface lightly dusted with semolina to prevent sticking. Roll the dough to your desired thickness, depending on the type of pasta shape you wish to create.
Cut or shape the rolled dough into your preferred pasta shapes, such as orecchiette or cavatelli. As you shape each piece, dust them lightly with semolina to ensure they do not stick together.
If you plan to use the pasta immediately, proceed to cook it in boiling salted water. If you wish to dry the pasta, lay the shapes out on a clean kitchen towel in a single layer. Allow them to dry until the surface is no longer tacky to the touch, which will help them hold their shape during cooking.