Semolina Pasta Dough
This Pasta dough recipe is typically used in southern Italian pasta dishes. Semolina gives a texture that is ideal for pastas like Trofie, Cavatelli, Orecchiette and Pici.
This pasta dough incorporates both Italian and Japanese techniques.
Add 500 g of semolina rimacinata flour to a bowl. Make a well and add 225 ml of water
Stir with a fork from the center to start incorporating the water
Mix dough with hands until the water is completely absorbed
Mix the dough until it completely comes together
Remove dough from bowl. Knead for 5m until dough forms a ball
Wrap in plastic and let it rest for 10m at room temperature to relax
Knead again until the surface is smooth
Wrap in plastic and rest for at least 30m at room temperature. The semolina pasta dough is ready
Yield 5 people
Semolina Rimacinata Flour500 g