Semolina Pasta Dough

Yields: Approximately 1 pound (450g) of dough, serving 4-6 people

Prep Time: 20 minutes

Resting Time: 30 minutes or more

Ingredients:

• 250g (about 2 cups) durum wheat semolina flour (semola di grano duro)

• 125ml (1/2 cup) warm water

• 1 teaspoon extra virgin olive oil (optional)

• Pinch of salt

Instructions:

1. Combine Dry Ingredients:

   • In a large mixing bowl or on a clean work surface, place the semolina flour and add the pinch of salt. Mix the ingredients.

2. Add Liquid:

   • Create a well in the center of the flour.

   • Pour the warm water and olive oil (if using) into the well.

   • With a fork, gently begin to incorporate the flour from the inner edges of the well into the liquid.

   • Continue until a shaggy dough begins to form.

3. Knead the Dough:

   • Once the dough starts to come together, use your hands to knead it.

   • Knead the dough for 8-10 minutes, or until it becomes smooth and elastic. Semolina dough requires a bit more kneading than egg dough.

   • If the dough is too dry, add a teaspoon of warm water at a time. If it's too sticky, add a little extra semolina flour.

4. Rest the Dough:

   • Shape the dough into a smooth ball.

   • Wrap it tightly in plastic wrap or place it in a sealed bag.

   • Let the dough rest at room temperature for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making it easier to roll.

5. Roll and Shape:

   • Once rested, you can roll out the dough by hand using a rolling pin or with a pasta machine.

   • If using a pasta machine, start with the widest setting and gradually decrease the setting until you reach your desired thickness.

   • Cut the pasta into your desired shapes, such as spaghetti, tagliatelle, or orecchiette.

Equipment:

• Large mixing bowl or clean work surface

• Bench scraper (optional)

• Rolling pin or pasta machine

• Plastic wrap