Semolina Pasta Dough

 

With just two ingredients – semolina and water – it certainly goes a long way to take notice of your quantities. Therefore, we must talk about hydration levels. The water to semolina ratio will depend on your semolina, as I find with each brand your results may differ. Generally 48% hydration is all you need, however, some may require the full 50% so allow space for variation.

The hydration levels are also dependent on the shape you are choosing to make. As an example, orecchiette will require a lower hydration level to ensure they retain their shape, and also allows you to create the rough texture that is required to capture the sauce it’s being served with.

Please keep in mind, the lower the water ratio, the more difficult the dough can be to knead – so don’t give up. After 5 minutes of kneading, try setting it aside, covered, for a quick rest to enable the dough to relax slightly. Pick it up again after 10 minutes resting, and continue kneading. It will feel like it has more flexibility and movement across the board so you can finish the job with greater ease. 

Note: If this is a first attempt and you’re a little unsure about the idea of working free-form directly on the board, then by all means this can also be made directly in a mixing bowl. I teach this method to all of my beginners in my workshops, and often work the same technique alongside them. This allows them a more hands-on feel of the dough, containing the mess, and giving more accurate guidance on what they can expect the texture to be like.

 

Serves 3 (generally 100g per person)

Ingredients

300g semolina
150g warm water

 

Method

Using kitchen scales, measure the semolina into a mixing bowl. Next, measure the warm water into a separate glass or mixing jug.

On a clean wooden surface, gently pour the semolina from the mixing bowl into a neat heap. Using the base of the bowl, make an indent in the centre of the semolina to create the well. It should be wide and deep enough to retain the water, but not so deep that the board is seen from underneath.

Gently pour the measured warm water into the centre of the well. Using a clean fork, carefully drag it through the water in a circular motion. Start to incorporate the water by bringing small amounts of semolina in until the dough starts to form. It
will look like a 'shaggy mess' at this point, but the more you work at it, the more water the semolina starts to absorb. This is where the dough starts to come together. Continue this process until the water has been entirely absorbed. Putting the fork aside, you can now use your bench scraper to cut the dough and bring it all together.

Once you have come to a point where the utensils are no longer required, it’s time to get in using your hands. Squeeze the dough to encourage the absorption. The semolina will continue to absorb the water as it’s being worked. Commence the kneading process by stretching the dough away from you with the palm of your hand and pulling it back in. Pick up any remaining semolina on the board whilst you do this. Continue this process until the semolina is completely absorbed and the dough is starting to feel less restrictive in your hands. Allow 8-10 minutes.

The dough is ready when it springs back when lightly touched. Remember, it won’t be as soft as a traditional egg dough, however, it will continue to relax as it rests. Be patient, the rest time is crucial as the dough is given the chance to become fully hydrated and the gluten will continue to relax. You will notice after 30 minutes the dough won’t be as ‘springy’ as it was when you finished kneading, but instead will be much softer in texture and more malleable to work with. If you dive straight in without giving the dough a sufficient rest you will notice its resistance quite quickly.

Note: You can’t overwork the dough, but you can definitely under work it. As this dough contains no egg, it may feel like it requires longer kneading. It may feel very resistant for the first five minutes but keep at it. It will soon turn a corner and you will start to feel the dough relax under your fingers. If you are unsure whether the dough has been kneaded long enough, simply allow it to rest for a little longer.