Semolina Pasta

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Semolina Pasta

Yield: 4 servings

Use this dough to make a variety of handmade pastas such as orecchiette, cavatelli, and pici.

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Ingredients

• 8 oz semolina flour
• 3.5 oz warm water

Instructions

For the pasta dough

1. Mix together the flour and water until all of the water is incorporated. Knead the dough for 5 minutes. Wrap the dough in plastic wrap and set aside for 10 minutes. Knead for 5 more minutes. Wrap the dough in plastic again and refrigerate for at least 2 hours or up to 1 day.
2. Shape the dough into your desired shape, or follow the instructions for orecchiette below.

To shape orecchiette

1. Very lightly dust your work surface with semolina flour. Generously dust a sheet tray with semolina flour.
2. Cut the dough into quarters and roll each portion into a ½-inch thick rope. Lay the ropes next to each other and cut into ½-inch pieces. Cover the dough with plastic wrap or a towel while you shape.
3. To shape the orecchiette, use a butter knife to drag one of the pieces toward you applying heavy pressure so it flattens and curls around the knife (if it sticks to the counter or tears, apply less pressure). When the piece has flattened, use your thumb to dimple the pasta, pressing it the reverse way. Repeat until all the dough is shaped.
4. To cook: boil in salted water for 2 minutes. Finish the pasta in your sauce for another minute or two, until al dente.

Tip

If you’re not using the pasta immediately, freeze it. It keeps frozen for a couple of months. Space it out on semolina-dusted sheet trays and freeze for an hour. Then transfer to freezer bags (so they don’t all stick together). Cook directly from frozen (which will take a bit longer). They’re done when they float.