Best 6 Homemade Semolina Pasta Dough Recipes

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Homemade semolina pasta dough is a delicious and versatile ingredient that can be used to create a variety of dishes, from simple pasta dishes to more complex casseroles and baked goods. Making your own semolina pasta dough is easier than you might think, and it only requires a few simple ingredients: semolina flour, water, and salt. With a little practice, you'll be able to create perfect semolina pasta dough every time.

Let's cook with our recipes!

SEMOLINA PASTA DOUGH



Semolina Pasta Dough image

We make this pasta dough and it turns out perfectly every time. We use the food processor for the dough and a manual crank pasta machine for the noodles. Start to finish our pasta is done in less than 15 min and ready to cook!

Provided by Momginerd

Categories     Healthy

Time 25m

Yield 1/2 lb, 4-6 serving(s)

Number Of Ingredients 6

1 cup semolina flour
3/4 cup all-purpose flour
2 large eggs, room temp
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon water

Steps:

  • place first 5 ingredients in the bowl of a food processor using the metal blade.
  • pulse food processor until dough takes on a corn-meal type texture.
  • SLOWLY drizzle water while processor is running until dough forms a ball (sometimes we don't even need any water, so watch your dough closely).
  • Remove dough to a lightly floured surface.
  • From here we use our pasta machine to form our noodles. We use the widest setting for 6 cycles, lightly flowering the surfaces of the pasta if they become sticky. We then do only 1 cycle per setting until dough is to desired thickness.
  • Let sheets sit for 15 minutes prior to using your preferred cutting technique.
  • We spin the noodles into loose nests and dry on a cookie sheet for about 30 minute prior to cooking.
  • These will cook very quickly, even the wider noodles in under 5 minute
  • I have found a good tip for knowing when they are done is when they start to float!

EASY SEMOLINA PASTA DOUGH



Easy Semolina Pasta Dough image

This is an easy straight forward recipe for making semolina pasta. You can mix the dough by hand or in a stand mixer. You can use a traditional pasta press or the pasta attachment on your stand mixer. Easy enough to make for a week night dinner. This includes directions for using your stand mixer or kneading by hand.

Provided by Oliver Fischers Mo

Categories     Healthy

Time 35m

Yield 5 serving(s)

Number Of Ingredients 5

1 1/4 cups all-purpose flour
1 1/4 cups semolina flour
4 eggs
1 tablespoon olive oil, plus 1 teaspoon olive oil
1 pinch salt

Steps:

  • Sift the all purpose flour and semolina flour together. *This is very important*.
  • Using a Stand Mixer with the Dough Hook: Put all ingredients into the mixing bowl and turn the mixer on medium speed.
  • Allow the dough to mix until it forms a ball.
  • Take the dough out and lay on a lightly floured surface. The dough should be pliable, but not too sticky. If it sticks to your hands, mix in a little bit more semolina flour.
  • Push the pasta dough through the pasta attachment on your stand mixer.
  • Dust pasta with semolina flour as it comes out of the attachement.
  • Toss fresh pasta in semolina flour and place on a tray. *Be liberal when dusting and tossing the fresh pasta in semolina flour so that it does not stick together.*.
  • By Hand: On a clean work surface, make a mound of the flours and salt with a well in the middle.
  • Add the eggs to the well, and start stirring with a fork, slowly incorporating all the flour until the dough comes together.
  • Knead the dough until it is soft and pliable. This will take several minutes.
  • Run the pasta dough through the widest setting on your pasta machine, fold into thirds, and roll again. Continue this process until the dough is shiny and elastic.
  • Work the dough through the settings of the machine until the desired thickness is reached.
  • Use the attachments to cut the dough into whatever shape you like.
  • Toss fresh pasta in semolina flour and place on a tray. *Be liberal when dusting and tossing the fresh pasta in semolina flour so that it does not stick together.*.
  • Cook fresh pasta in salted boiling water. Length of time depends on the shape you make. Fresh pasta will cook much faster than store bought pasta.

HOMEMADE PASTA DOUGH



Homemade Pasta Dough image

Go for it. Once you try homemade pasta, you're hooked. -Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 8

2 large eggs
1 large egg yolk
1/4 cup water
1 tablespoon olive oil
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1-1/2 cups all-purpose flour
1/2 cup semolina flour

Steps:

  • In a small bowl, whisk the first 6 ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky)., Lightly dust work surface with flour; knead dough gently 5 times. Divide into 6 portions; cover and let rest 30 minutes., To make fettuccine, roll each ball into a 10x8-in. rectangle, dusting lightly with flour. Roll up jelly-roll style. Cut into 1/4-in.-wide strips. Cook in boiling water 1-3 minutes.

Nutrition Facts : Calories 217 calories, Fat 5g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 124mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.

SEMOLINA PASTA DOUGH



Semolina Pasta Dough image

Provided by Food Network

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 5

13 ounces 00 flour
5 ounces semolina
1 tablespoon salt
14 egg yolks
1 ounce extra-virgin olive oil

Steps:

  • Combine the flour, semolina and salt on a clean counter or in a mixing bowl. Incorporate the egg yolks, olive oil and 4 ounces water and continue to mix until a smooth ball of dough forms. Wrap the dough in plastic wrap and let rest on a counter for 20 to 30 minutes if rolling immediately. Alternatively, refrigerate overnight until ready to use; bring to room temperature before rolling.
  • Roll, shape and cook as desired.

HOMEMADE SEMOLINA PASTA DOUGH



Homemade Semolina Pasta Dough image

This is a recipe for traditional Italian pasta dough made with durum wheat semolina flour. You can use the dough to make any pasta you desire, such as farfalle, tagliatelle, or ravioli, using either a pasta machine or rolling out the dough by hand.

Provided by Alemarsi

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 3

2 ½ cups semolina flour
1 pinch salt
1 cup water, or as needed, at room temperature

Steps:

  • Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
  • Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
  • Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
  • Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite shapes.

Nutrition Facts : Sodium 40.5 mg

SEMOLINA DOUGH



Semolina Dough image

Categories     Side

Yield makes a scant 2 pounds

Number Of Ingredients 3

2 1/2 cups all-purpose flour, plus more for dusting
1 3/4 cups semolina
1 1/4 cups water

Steps:

  • Combine the flour, semolina, and water in the bowl of a standing mixer fitted with the paddle attachment and mix on low speed until the dough comes together. Turn off the mixer, remove the paddle attachment, and replace it with the dough hook. Scrape down the sides of the bowl and beat the dough with the dough hook on medium speed until it forms a ball, about 5 minutes. Dust a flat work surface with flour. Turn the dough out onto the dusted surface and gently knead it for 20 to 25 minutes, until the ball begins to feel elastic and the surface of the dough feels smooth and silky. Wrap the dough in plastic wrap and refrigerate to rest for at least 45 minutes and up to overnight before sheeting it (any longer and the dough will discolor).

Tips:

  • Use the best quality semolina flour you can find. This will make a big difference in the taste and texture of your pasta.
  • Make sure your water is cold before you start mixing the dough. This will help the pasta stay firm and chewy.
  • Knead the dough for at least 10 minutes, or until it is smooth and elastic. This will help develop the gluten in the flour and make the pasta strong.
  • Let the dough rest for at least 30 minutes before rolling it out. This will allow the gluten to relax and make the dough easier to work with.
  • Roll the dough out as thinly as you can. This will help the pasta cook evenly and prevent it from becoming gummy.
  • Cook the pasta in plenty of salted water. This will help the pasta stay al dente and prevent it from sticking together.
  • Drain the pasta well before serving. This will help prevent the pasta from becoming watery.

Conclusion:

Making homemade semolina pasta is a rewarding experience. With a little practice, you can create delicious, fresh pasta that is perfect for any occasion. So next time you're in the mood for pasta, give this recipe a try!

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