Semolina Pasta Dough

"We make this pasta dough and it turns out perfectly every time. We use the food processor for the dough and a manual crank pasta machine for the noodles. Start to finish our pasta is done in less than 15 min and ready to cook!"
Semolina Pasta Dough created by Sarah B.
Ready In:
1/2 lb




  • place first 5 ingredients in the bowl of a food processor using the metal blade.
  • pulse food processor until dough takes on a corn-meal type texture.
  • SLOWLY drizzle water while processor is running until dough forms a ball (sometimes we don't even need any water, so watch your dough closely).
  • Remove dough to a lightly floured surface.
  • From here we use our pasta machine to form our noodles. We use the widest setting for 6 cycles, lightly flowering the surfaces of the pasta if they become sticky. We then do only 1 cycle per setting until dough is to desired thickness.
  • Let sheets sit for 15 minutes prior to using your preferred cutting technique.
  • We spin the noodles into loose nests and dry on a cookie sheet for about 30 minute prior to cooking.
  • These will cook very quickly, even the wider noodles in under 5 minute
  • I have found a good tip for knowing when they are done is when they start to float!

Join The Conversation

sort by:
  1. Justin D.
    I changed the yield to 1 lb. I followed the recipe to a t. I couldn’t get all the flour into the dough. A quarter of it went to waste. The dough was so hard and dry I had to keep adding water and kneading it in. This recipe doesn’t work.
  2. Lloyd P.
    I have used this recipe 3 times and it always makes great dough. I use my kitchen aid mixer for the whole procedure, first to make the dough, let rest for 30 minutes then with the pasta maker, make fettuccine noodles. One to one and a half minutes in boiling water and they are done. great every time!
  3. Sarah B.
    Semolina Pasta Dough Created by Sarah B.
  4. mizdflop
    Really like the pasta. After a couple of attempts, I decided to try 3/4 cup semolina and 1 cup all-purpose, but left everything else the same. I was having difficulty with the dough getting too tough and brittle when there was a higher proportion of semolina. <br/><br/>The change really helped. It came out great, and was very easy to work with. <br/><br/>Really not sure why the change was needed. Maybe it was the quality of my semolina.
  5. ginwithtonic
    I did everything in my mixer and then let it rest so i could roll it out by hand. The next time i will use my pasta machine (I couldn't find it) to roll it out as by hand it was too thick.



Find More Recipes