Semolina Pasta Dough
Recipe by Nicole Thom-Arens
Serves 2
On a trip to New York with my mom and my son, Liam, we had an opportunity to take a pasta making class from an Italian pasta maker in Eataly. I immediately signed us all up, and while Liam and Mom were a skeptical about spending an hour of our trip in a class, we all had a great time making the pasta—it helped that the instructor was charming and funny—and we very much enjoyed the Italian meal served following the class. This eggless pasta dough is traditional in southern Italy and comes together quickly and easily. The dough can be run through a machine, but it is a lot of fun making the pasta shapes by hand.
Ingredients:
200 grams or 1 cup semolina flour100 grams or 1/2 cup less two teaspoons water5 grams or 1/2 teaspoon olive oil
Instructions:
1) In a measuring cup, add 1/2 cup room temperature water. Remove two teaspoons of the water. Add 1/2 teaspoon olive oil to the water. Set aside.2) Add the semolina to a clean counter or worksurface. 3) Make a well in the middle of the flour. Add a tablespoon of the water mixture to the middle of the well. 4) Using a fork, pull in a bit of the flour from the edges and whisk into the water. 5) Repeat this step until all the water has been incorporated and a rough dough has formed. 6) Using your hands, gather the dough into a ball. Begin kneading the dough, adding in remaining flour while kneading. 7) When all of the flour has been kneaded in and the dough is smooth and springy, cover with an upside-down bowl and allow to rest for up to 20 minutes. 8) Once the dough has rested, cut off about 1/4 of the dough and cover the remaining dough. 9) Roll the dough into a log, working outward from the middle, to about a 1/2- to 3/4-inch circumference. 10) Cut 1/2- to 3/4-inch pieces of dough from the log and shape into cavatelli or orecchiette. Repeat this process until all the dough has been formed into shapes.11) Toss the completed pasta with a bit of semolina and allow to dry slightly before cooking. 12) To cook the pasta, bring a large pot of water to a boil. Season generously with salt. (The pasta water should taste like the ocean.)13) Cook the fresh pasta for four to five minutes until al dente. Toss with sauce of your choice.
Ingredients:
200 grams or 1 cup semolina flour100 grams or 1/2 cup less two teaspoons water5 grams or 1/2 teaspoon olive oil
Instructions:
1) In a measuring cup, add 1/2 cup room temperature water. Remove two teaspoons of the water. Add 1/2 teaspoon olive oil to the water. Set aside.2) Add the semolina to a clean counter or worksurface. 3) Make a well in the middle of the flour. Add a tablespoon of the water mixture to the middle of the well. 4) Using a fork, pull in a bit of the flour from the edges and whisk into the water. 5) Repeat this step until all the water has been incorporated and a rough dough has formed. 6) Using your hands, gather the dough into a ball. Begin kneading the dough, adding in remaining flour while kneading. 7) When all of the flour has been kneaded in and the dough is smooth and springy, cover with an upside-down bowl and allow to rest for up to 20 minutes. 8) Once the dough has rested, cut off about 1/4 of the dough and cover the remaining dough. 9) Roll the dough into a log, working outward from the middle, to about a 1/2- to 3/4-inch circumference. 10) Cut 1/2- to 3/4-inch pieces of dough from the log and shape into cavatelli or orecchiette. Repeat this process until all the dough has been formed into shapes.11) Toss the completed pasta with a bit of semolina and allow to dry slightly before cooking. 12) To cook the pasta, bring a large pot of water to a boil. Season generously with salt. (The pasta water should taste like the ocean.)13) Cook the fresh pasta for four to five minutes until al dente. Toss with sauce of your choice.