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Semolina pasta dough

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5 from 6 reviews


An easy two ingredient semolina pasta dough which happens to be vegan. Use it to make a variety of hand rolled pasta shapes like orecchiette.


  • 450g semolina rimacinata flour 
  • 225g warm water


  1. Make sure you check out all the photos above to see the process!
  2. Pour your flour out onto your bench and use the bottom of a bowl to make a well in the middle. Pour the water into the middle then use a fork to start whisking, slowly and carefully incorporating the flour into the middle.
  3. When the centre liquid gets really thick, abandon the fork and go straight in with your hands or alternatively use a bench scraper to start mixing it all together until you end up with an even shaggy mixture.
  4. You can also bring it together in a bowl if you want an easier clean up!
  5. Bring it together into a ball and start to knead, this will be messy but it will come together I promise!
  6. Knead quite vigorously for a few minutes until it comes together and has a dimpled texture. Wrap tightly and leave for 10 mins.
  7. After 10 mins knead again for 3 - 4 mins until you get a really smooth ball of dough. Wrap again and rest at room temperature for at least 30 mins but preferably an hour or up to three.


  • Want an easier way to bring the dough together? Use a food processor! Put the flour and water into a food processor with the blade attached. Pulse until it is evenly combined then squeeze it into a ball and knead on the bench.
  • Prep Time: 1 hour
  • Category: Pasta Doughs
  • Method: Bench Top
  • Cuisine: Italian