Semolina pasta dough
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.
Servings: 4 people
Ingredients
- 450 g semolina rimacinata flour
- 225 g warm water
Instructions
- Make sure you check out all the photos above to see the process!
- 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.
- 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.
- You can also bring it together in a bowl if you want an easier clean up!
- Bring it together into a ball and start to knead, this will be messy but it will come together I promise!
- Knead quite vigorously for a few minutes until it comes together and has a dimpled texture. Wrap tightly and leave for 10 mins.
- 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.
Notes
- 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.