Semolina Pasta Dough

After searching for months, I finally found semola rimacinata (re-milled semolina flour). It's used to make Southern Italian pasta, which contains no egg. I tested out my pasta making skills that I learned in Pugila and it wasn't too shabby for a first attempt.

Below is the recipe for the dough, which you can use to make different shapes of pasta. I used the knife dragging technique to make cavatelli and orecchiette.

Semolina Pasta Dough
Adapted from The Pasta Project, Food52, and La Cucina Italiana

250 grams durum wheat flour (semola rimacinata)
125 grams water (2:1 flour to water ratio)
Pinch of salt

Pour the flour into a bowl. Add the salt and mix. Make a well in the middle and pour the water in the well. Slowly start mixing the water with the surrounding flour. Gradually incorporate all the flour and water and then turn the dough out onto a surface for kneading.

Start kneading the dough. If it is too dry add more water, only a bit at a time. If it is too sticky add a little more flour. It should be similar to play dough consistency.

Continue kneading for 5 to 10 minutes, until the dough is smooth and firm (pliable but not soft). When it bounces back from a light touch to the surface, wrap it tightly in plastic and allow it to rest at room temperature for about 30 minutes.

After the dough has rested, shape and cook as desired.