Hand-Cut Semolina Pasta
This is a simple two-ingredient craft that relies on hydration rather than eggs. You are looking for a dough that is dense and resilient, designed to provide a firm, chewy base for heavy ragus or simple garlic-infused oil.
The flour matters more than your technique.
Use high-quality finely milled semolina (semola di grano duro rimacinata). If the flour is too coarse, the pasta will crumble instead of stretching.
- Large wooden cutting board
- Bench scraper
- Rolling pin
- Knife or pasta cutter
What goes in.
- 400gfinely milled semolina flour
- 200mlwarm water
- 1 pinchfine sea salt
Developing the Protein Structure
Because this dough lacks egg fat, you must knead aggressively for ten minutes until the dough stops tearing and feels elastic. If you stop too early, the noodles will break during boiling.
The method.
Mix the dough
Heap the flour on the board and create a deep well in the center. Pour the warm water and salt into the well. Use a fork to gradually pull flour into the water until a shaggy mass forms.
Knead thoroughly
Use the heels of your hands to push the dough away from you, fold it back, and rotate. Repeat this motion until the dough is entirely smooth and springs back when pressed with a finger.
Rest
Cover the dough with a bowl and let it sit at room temperature for 30 minutes. This relaxes the gluten so the dough doesn't snap back when you try to roll it out.
Shape
Cut off a small portion, keep the rest covered, and roll into a thin rope about the width of a pencil. Cut into 1-inch lengths. For orecchiette, drag a butter knife across each piece to curl it, then flip it over your thumb.
Boil
Drop into salted boiling water. They are done when they float to the surface, usually within 3 to 4 minutes depending on thickness.
Other turns to take.
Herb-Infused
Finely mince fresh parsley or rosemary and fold it into the flour before adding the water.
Saffron Semolina
Steep a pinch of saffron threads in the warm water for 10 minutes before mixing to achieve a vibrant yellow hue and deep aroma.
When it doesn't go to plan.
If the dough feels like dry sand, add water a teaspoon at a time; if it sticks to your fingers, add a light dusting of flour.
Always keep the dough you aren't currently working on covered with a cloth to prevent it from skinning over.
Boil in a large volume of water to ensure the starch doesn't make the pot gluey.
The ones that keep coming up.
Can I use all-purpose flour instead?
You can, but the final texture will be softer and lack the signature chew of traditional semolina pasta.
How long can I store the raw pasta?
Spread it on a floured tray to dry for two hours, then store it in an airtight container in the refrigerator for two days.
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