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Italian cooking recipe: pasta dough semolina

semolina pasta dough

The quick and easy recipe for making many varieties of homemade pasta as macaroni, trofie, orecchiette, spaghetti alla chitarra.

BASIC INGREDIENTSdurum wheat semolina flour
typologytraditional recipe


cooking time
serving time         ready 20 minutes
cooking time clip artcooking=
rest time rest10
cooker clip artworking10 minutes

suggested winesuggested wine: =

ingredients for 2 persons

semolina flouroz 6,00150 GRAMS
water1 cup20 cc
salt1 piNch1 piNch


link to second part
 go to the RECIPE with pictures

Notes to the recipe:

Making semolina homemade pasta dough is very easy. You should only pay attention to knead it well, until a  smoothly ball as shown in our recipe with pictures.  Semolina pasta dough has a rougher consistence than other varieties, and it is better to make your recipe as soon as the rest is made. This homemade pasta dough is used for orecchiette, trofie, macaroni, spaghetti alla chitarra. Very good combined with fish  and vegetables sauces. You can store it for some days, but, in this case, it will be taking more time for cooking. The longer you store the dryer it becomes. Cooking when fresh it takes only a pair of minutes.


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