Semolina pasta

  • The Division is clear: North Italy pasta, South Italy pasta. Having already given the basic recipe of egg pasta, I leave you today the SEMOLINA PASTA OR DURUM WHEAT FLOUR: to make the choice on flights between busiati, Macaroni, orecchiette, trofie, scialatielli, Strozzapreti. Prepare it is easy, Obviously it's a firm paste, that does not reach the levels of subtlety that manages to reach the egg noodles: keep then realize that, being heavier than the one with egg, need a little’ more to do a portion. But it is very good and is a great alternative for those who are intolerant or allergic to eggs. I am also the ravioli.

Busiati with courgette and bottarga

Ingredients for 300 grams of dough:

  • 200 grams of flour of durum wheat semolina
  • 100 ml lukewarm water
  • salt to taste
  • a teaspoon of extra virgin olive oil
  • Make a well in the flour on the work surface, extra virgin olive oil and a large pinch of salt (but try away off the dough) and add flush warm water and knead vigorously until you've got a dry dough, elastic, even and smooth. Work it out on the table with the Palm of your hand, the part closest to the wrist, pushing forcefully and folding on itself the dough for ten minutes. Then give the dough a form ' a ball’ and wrap it in plastic wrap and let it rest for at least 30 minutes, better if a full hour, at room temperature. You can now proceed to give the dough the shape you like.


    Graziella 31 August 2018 at 20:29

    Hello, I am preparing the dough with durum wheat flour to make noodles. What weight of pasta I calculate per person ?

    Ada Parisi 31 August 2018 at 21:02

    Hi Graziella. If noodles without eggs, and then the thicker cut it, you must allow at least 120 g per person. If the egg, then thinner, are enough safely 80. Then, also it depends on hunger!

    Diana January 7, 2016 at 18:07

    Is it possible to make Sardinian fregula with this pasta recipe? We tasted fregula sarda in last year’s vacation to Sardinia and we loved this plate, but we cannot find it in portuguese stores…

    Ada Parisi 8 January 2016 at 12:39

    Hi Diana, You can make the fregula sarda in this way: ingredient: 400 grams of semolina flour, 200 milliliter warm water, salt. Dissolve in warm water a pinch of salt; in a bowl put a little of water and a tablespoon of semolina flour. Working with your fingertips in a circular motion and form clots pasta joining gradually semolina and water. When you get a grainy dough, spread on baking paper and let it dry until dry in a cool, well-ventilated place. Finally a few minutes to roast in a hot oven. LEt me know! ADA

    Diana 8 January 2016 at 13:44

    Grazzie! 🙂 I will try to make it and I will give you feedback!
    Thank you very much for your prompt reply and kindness!

    Ada Parisi 8 January 2016 at 14:23

    My pleasure Diana, I wait for your results! ADA

    Rosy 6 December 2015 at 13:40

    I'm trying, the dough is resting.
    But how many minutes to Cook?
    While we're at, even the egg noodles, How many minutes? Made a little dough, but I had only two eggs…..
    Thanks Ada

    Ada Parisi 6 December 2015 at 13:49

    Hi Rosy! Depends on the size and especially the thickness that you give, in any case a few minutes, especially the one with egg. If there are two or three minute egg noodles or fettuccine is sufficient, If it's pasta di semola five minutes but again depends on the size. My suggestion is to try after two minutes both pastes and evaluate. Let me know, ADA


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