Mastering Homemade Pasta: Semolina Pasta Dough

With just two ingredients and a few minutes of kneading you can create something magical: semolina pasta dough, the basis for countless pasta shapes. Whether you want to handshape the famous pastas from Sicily or Sardinia, or sheet out the semolina dough to transform it into lasagne, or even rigatoni or garganelli - the options are endless. This is the perfect dough for anyone getting started with creating homemade pasta, and in its simplicity also lends itself very well to a fun-filled afternoon with your friends or loved ones.

Ingredients

• 300 grams semolina flour

• 165 grams lukewarm water

  
  

Tools

• A large bowl (preferably wooden)

• Kitchen scale

• Fork

• Kitchen towel

• Large wooden working board

Start by placing 100 grams of semolina flour and the turmeric powder into a wooden bowl. Mix the dry ingredients well with a fork and then create a little well in the center.

Add the lukewarm water to the center and start whisking with your fork to incorporate some of the dry ingredients. The water will quickly thicken up. When you approach a custard-like consistency, start working the remaining dry ingredients in by scooping them over the center with your fingertips and pressing down. Repeat from all angles until there’s no loose semolina flour left. Now turn the dough out onto a cutting board and start kneading the dough, for up to 10 minutes. It may help to give the dough a brief rest after 5 minutes of kneading. If you feel your dough is too dry or too wet, add a spritz of water or a dusting of flour, but try not to do so too early in the kneading process.

Wrap your dough in a lightly moistened kitchen towel and let it rest for at least 30 minutes before you start creating your desired pasta shape.