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4.58 from 14 votes
Semolina pasta dough is resting after kneading on a wooden board. It's a golden-hued mixture with a slightly coarse texture. When combined, it forms a pliable and firm mass that is smooth to the touch. The dough feels substantial yet manageable, allowing for easy shaping and rolling.
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2-Ingredient Semolina Pasta Recipe
Prep Time
10 mins
Rest Time
30 mins
Total Time
40 mins
 

Master making authentic semolina pasta at home with 2 ingredients to enjoy versatile comforting chewy bites with distinctly nutty flavor.

Servings: 4 servings
Author: Gemma Stafford
Ingredients
  • 3 cups (15 oz/426 g) semolina flour
  • ¾ cup plus 2 tablespoons (7 fl oz/210 ml) warm water
Instructions
  1. Place the flour in the bowl of a food processor and turn on the machine.
  2. While the machine is running, slowly pour in the warm water and process until the dough starts to clump together, about 30 seconds.

  3. Remove the dough and knead a few times by hand to bring it together, then wrap it in cling wrap or a plastic bag and let it rest in the refrigerator for at least 30 minutes. The dough can stay wrapped in the fridge for up to 2 days. Use this pasta to make shapes like Busiate (spiral), gnocchettie (thin ribbed shells), Trofie (twisted pasta), Foglie (Olive leaf), Cavatelli (mini hot dog bun), Orecchiette Pasta (small ears).