Semolina Pasta Dough


  • 1 cup semolina flour
  • 1/2 cup bread flour
  • 1/2 cup 00 flour
  • 1/2 cup all purpose flour
  • 1 cup water


on a clean, smooth surface, mix and mound flour. slowly make a mound in the flour, widening it with each pass until it is approximately 3 inches in diameter and can easily hold 1 cup of water. pour in water, and with a fork begin to stir and whisk in flour. scrape more flour in from the edges with each few passes until all the flour is incorporated. then with your hands begin to kneed the dough. this will be rough at first, and you may think it needs more water... don't add more water. kneed for 20 minutes until the dough is completely smooth. wrap in plastic wrap and refrigerate for at least 30 minutes.


roll out into the pasta shape of your choice, such as cavatelli, storzzapreti, trofie, orecchiette