The Fundamentals of Semolina Pasta Dough
Homemade semolina pasta is a simpler recipe than most realize. All that you need is semolina, AP flour, eggs, olive oil, and a dash of salt. Technically speaking, all that you really need is flour and water. Although the dough's easier to work with if you add eggs as a binding agent and oil to smooth out the dough. Plus, most of us enjoy just a little bit salt to our pasta. Either way, the dough can be tossed together in about 15 minutes and only takes 1-2 minutes to cook when freshly made.
Equipment
- Large Bowl (optional)
- Rolling Pin (optional)
- Pasta Machine (optional)
Ingredients
- 3/4 c. semolina
- 3/4 c. all-purpose flour
- 3 eggs
- 1 tbsp. olive oil (optional)
- 1 tsp. salt (optional)
- 1-3 tbsp. water (optional)
Instructions
Prepare Dough
- On a large flat countertop, make a mound of semolina and all-purpose flour. Create a crater in the middle. Add eggs, olive oil, and salt.Ordinarily I would recommend doing this part on a large countertop, table, or other flat surface. If you're low on counter space, though, a large bowl is an easy fix! A bowl will also help keep the eggy mess contained if you're worried about it spilling over.
- Mix together by hand, kneading dough toward the center, for 2 minutes, or until the dough begins to stick together.
- Knead for 15 minutes, or until the dough is soft and elastic. If the dough begins to dry out, add small amounts of water, 1/2 teaspoon at a time, and continue to knead.The dough should come together completely and spring back when you press on it. Alternatively, you can use a mixer with a dough hook attachment and mix like you would for bread or pizza dough.
- Cover with plastic wrap and let rest for 1 hour.Letting the dough rest will give the gluten time to relax and will create a smoother pasta in the end. If you're short on time, you can skip this step. Although the pasta can be a little bit rubbery.
Roll Out Dough
- Add a little bit of flour to a countertop or large flat surface and roll out dough until about 1/4-inch thick. The dough should be 3-4 inches wide, so either keep in one piece that wide or cut into 3-4 inch strips.You want the dough to be thin enough to go through the pasta machine without ripping, but you don't need to make it the final product thin. That's what the pasta maker is for. If you don't have a pasta machine, follow all of these steps, but roll out as thin as you can and as close to pasta thinness as you can get.If you're low on counter space or have tile countertops, a large cutting board will work. If you don't have a rolling pin, a wine bottle, olive oil container, or even large, round jar will do in a pinch.
- Press each strip through the pasta machine at the highest setting twice. On my pasta machine, this is setting number 7.
- Fold the dough over onto itself and press a couple of times more through the highest setting.This will laminate the dough. It's not necessary to make pasta. You can skip it if you're in a time crunch. Although it will make for a smoother dough in the end.
- Press each strip through the pasta machine at a medium setting. On my pasta machine, this is setting number 5.
- Press each strip through the pasta machine at a small setting. On my pasta machine, this is setting number 2 or 3.
Shape Dough
- What you do for this step will depend on what kind of pasta you want to make. Typical pasta machines have angel hair and linguini attachments. If you don't have a pasta maker or want to do this by hand, you can also cut the pasta into the desired shapes.
- Angel Hair or Linguini: Cut each strip into 8-10 inch long pieces. Add the attachment that you'd like to use. Put each piece through the angel hair or linguini setting.Dust with a little bit of flour to keep the dough from sticking together. If you're planning on drying it, either lay individually over a pasta drying rack; over a bowl, empty pot, or even a chair; or take a handful and wrap into a nest.
- Ravioli: After putting the dough through one of the smaller settings, cut into equal-sized squares, circles, or triangles. There are stamps and molds that can make this a little bit easier to do. Although it can be done by hand or even with cookie cutters.
- Bowtie: After putting the dough through one of the smaller settings, cut into equal-sized squares. There are stamps and molds that can make this a little bit easier to do. Although it can be done by hand or even with cookie cutters. With a little bit of water, wet a strip down the middle of the dough and then pinch along that line.
Dry Pasta
- The pasta can either be cooked right away at this point or you can dry it. I like the taste of fresh pasta and usually boil it right away.Although, if you have too much, the dough is too sticky, or it's not keeping its shape you can dry it. Drying it's also helpful when making ravioli or other stuffed pastas in order to keep the fillings from spilling out during the cooking process.
- Let dry for 15-30 minutes. If you're cooking it right away, 15 minutes is usually suitable.If you're going to store it for later, let the pasta dry completely and then refrigerate. Pasta made without egg can be left to dry without refrigerating. Although pasta made with eggs should be consumed sooner rather than later.
Cook Pasta
- Bring a large pot of water to a boil.
- Put pasta into the pot and return to a boil. Cook for 1-2 minutes, or until the pasta begins to foam. Yes, I do mean ONE TO TWO MINUTES. DO NOT OVER COOK.
- Remove from heat and strain. Serve immediately.I often like to reserve some of the pasta water for sauce, although this is entirely personal preference!
Tips, Tricks, & Notes
- I like to use a half and half mixture of semolina and all-purpose flour. I find this to be the most flavorful and worth the effort. You can use entirely semolina, but it's a little bit denser than most pastas and just a little bit pricey. Half and half is a good starter recipe if you're just learning to make pasta and tends to be more palatable for those who are used to store bought pasta. You can also substitute 00 flour instead of all-purpose for a lighter consistency.
- Semolina can usually be found in the flour, specialty food, or even the "ethnic" isle of the grocery store. Italian and even sometimes Asian grocery stores will usually have it. If it's not available locally, you can always find it online.
- Pasta is best served immediately. If you want to make something ahead of time, the dough will keep for 1-2 days in plastic wrap in the refrigerator. Cooked homemade pasta does not reheat well and I do not recommend it. However, casseroles will keep for 3-4 days in an airtight container in the refrigerator. Just preheat the oven to 350 degrees Fahrenheit and reheat in a baking dish for 15 minutes, or until hot.
- It isn’t necessary to use a pasta machine. You can roll out the dough by hand. Just make sure to heavily flour the surface and roll the dough as thin as you can without it breaking apart. It may help to add an additional 1 teaspoon olive oil to the dough to make it softer and more pliable.