Monday, April 15, 2024

2-Ingredient Semolina Pasta Recipe

Semolina pasta dough is resting after kneading on a wooden board. It's a golden-hued mixture with a slightly coarse texture. When combined, it forms a pliable and firm mass that is smooth to the touch. The dough feels substantial yet manageable, allowing for easy shaping and rolling.

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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE: This 2-Ingredient Semolina Pasta Recipe offers you the satisfyingly chewy, hearty pasta of your desires, and it’s the right dough to make use of for making conventional pasta shapes like this Orecchiette Pasta. It has a wealthy wheaty taste with a barely nutty style, and its agency texture stands up superbly to thick sauces.

There’s no comparability to contemporary pasta, and also you received’t imagine how straightforward and quick it’s to make your personal from scratch, so let’s get began!

Desk of Contents

What’s 2-Ingredient Semolina Pasta?

The authentic 2-Ingredient Semolina Pasta is in gorgeous yellow color and made into nine different shapes and sizes. From top to bottom are: Farfalle, Busiate, gnocchi, penne,Trofie, Rigatoni, Foglie, Malloreddus, Orecchiette Pasta. Very versatile in holding sauces.

  • 2-Ingredient Semolina Pasta is a dough made out of semolina flour and water.
  • Referred to as “pasta di semola” in Italy, it’s a conventional pasta that’s fashionable in Southern Italy, significantly Puglia, Calabria, and Sicily, the place durum wheat is grown.
  • Pasta made with semolina flour has a extra sturdy, wheaty, nutty style than pasta made out of all-purpose flour.
  • Semolina pasta is available in varied sizes and shapes, every providing a singular texture and the flexibility to carry various kinds of sauces. Standard sorts embrace Farfalle (bow ties), Busiate (spiral), gnocchi, Penne (clean tubes), Trofie (twisted pasta), Rigatoni (ribbed tubes), Foglie Olive leaf), Malloreddus (skinny ribbed shells), Orecchiette Pasta (small ears).

Key Components and Why

  • Semolina flour is made out of onerous durum wheat, the species of wheat used to make pasta.
    • This excessive gluten, excessive protein (13%) content material provides semolina flour extra sturdiness and elasticity. That helps the pasta maintain its form whereas cooking and offers your pasta that fantastic al dente texture.
    • It has a rough, grainy texture, and is pale yellow in colour from the carotenoids, the pure pigment present in durum wheat in addition to in carrots and candy potatoes.

The right way to Make 2-Ingredient Semolina Pasta

Step-by-step instructions on making semolina pasta. Hand mix semolina flour with warm water in a glass mixing bowl instead of using a food processor.

  • Put the semolina within the meals processor.
  • With the machine operating, slowly add the water.
  • Combine for 30 seconds.
  • Take away, give it a quick kneading in your work floor, and let the dough relaxation for no less than half-hour earlier than utilizing.

Kneading semolina pasta dough on a wooden surface.

A yellow, smooth, and round dough is resting on a wooden board before using. A pasta roller is on the side.

Can I Make 2-Ingredient Semolina Pasta in Advance?

Sure. You may make the dough and retailer it within the fridge for as much as two days.


  • Can I make 2-Ingredient Semolina Pasta with out a meals processor?

Certain! The meals processor is by far the simplest and quickest solution to make this pasta dough, however you possibly can combine it by hand: mix the substances in a bowl and knead for 10 minutes.

  • What recipes are 2-Ingredient Semolina pasta utilized in?

    • The probabilities are infinite! Some traditional Italian recipes embrace Penna alla Vodka, Rigatoni alla Amatriciana, Pasta Primavera with Farfalle, and Pesto Pasta with Triofe.
    • A superb sauce to make use of with any semolina pasta is the tangy, garlicky, crushed marinara sauce used on this Italian Baked Eggs recipe.
  • Can I take advantage of cornmeal as an alternative of semolina on this pasta recipe?

    • No. Cornmeal and semolina have an analogous yellow colour and grainy texture, and each can be utilized for dusting English muffins and pizza whereas cooking for additional taste and crunch.
    • However cornmeal and semolina are very completely different in style and texture.
      • Cornmeal is way sweeter.
      • Not like the high-protein semolina, cornmeal is finer and doesn’t have the identical potential to carry its form as a result of it’s gluten-free.
  • Can I take advantage of all-purpose flour within the recipe rather than semolina?

    • Utilizing all-purpose flour offers you a a lot completely different outcome.
    • All-purpose flour has a decrease protein content material than semolina, so will probably be softer, it received’t have that fantastic chewiness, and it received’t maintain its form practically as properly. The flavour may also be blander, as common flour doesn’t have the signature wheaty style of semolina.
    • A greater pasta recipe utilizing all-purpose flour is my 2-Ingredient Home made Pasta (And not using a Machine) which incorporates eggs and makes a extra tender stretchier pasta you chop into strips, excellent for noodles like fettuccine or pappardelle.
  • I simply blended up the dough and it appears too dry! Ought to I add extra water?

    • It’s going to get wetter because it rests and the enzyme will get to work, so don’t be alarmed. The dough could appear dry at first, however which means the dough is most definitely good.
    • After resting, If it nonetheless appears on the dry facet, you completely can add a splash of water.
  • How do I do know when Semolina Pasta is cooked sufficient

Prepare dinner the pasta in response to the instructions for every form, and till there is no such thing as a uncooked dough heart on the chunk.

Gemma’s Professional Chef Ideas

  • The ratio for this pasta is 2 elements semolina to at least one half water by weight (not quantity). You may improve or lower the quantity of pasta you make just by following this rule.
  • The resting time for the dough is essential–it permits the gluten to loosen up and the dough to correctly hydrate. Each of this stuff will make the dough simpler to form.
  • In a pinch, you should use bread flour or entire wheat flour. The outcomes received’t be the identical however the greater protein content material in these flours most carefully replicate semolina flour.
  • This dough dries out fairly simply so make sure to all the time maintain the dough coated in plastic wrap or in a bag when you’re not working with it.

Extra Pasta Dough Recipes

Prep Time 10 minutes

Relaxation Time 30 minutes

Whole Time 40 minutes

Grasp making genuine semolina pasta at house with 2 substances to get pleasure from versatile comforting chewy bites with distinctly nutty taste.

Creator: Gemma Stafford

Servings: 4 servings


  • 3 cups (15 oz/426 g) semolina flour
  • ¾ cup plus 2 tablespoons (7 fl oz/210 ml) heat water


  • Place the flour within the bowl of a meals processor and activate the machine.

  • Whereas the machine is operating, slowly pour within the heat water and course of till the dough begins to clump collectively, about 30 seconds.

  • Take away the dough and knead a couple of instances by hand to carry it collectively, then wrap it in cling wrap or a plastic bag and let it relaxation within the fridge for no less than half-hour. The dough can keep wrapped within the fridge for as much as 2 days. Use this pasta to make shapes like orecchiette, malloreddus, cavatelli, busiate, or trofie.

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