Semolina pasta dough
The harder grain makes a sturdier dough than 00 flour and has much more of a bite to it once cooked compared to regular pasta.
Serves: People
Ingredients
- 300 g Semolina Rimacinata finely ground semolina made from hard durum wheat.
- 150 ml Water hot or warm water makes the dough easier to knead.
Method
- Tip the semolina onto a clean work surface or into a large mixing bowl and make a well in the middle.
- Add the water – Pour the water into the well then slowly incorporate the semolina into the water using a fork.
- Knead the dough – Once a rough dough has formed, use your hands to knead the dough until smooth and elastic.
- Let it rest – Once kneaded, wrap in plastic wrap (cling film) and let the dough rest for 30 minutes before shaping.