How to Make Semolina Pasta

Making homemade semolina pasta can be a lot of fun and it’s easy to do. The dough is easy to shape into any type of pasta you want, from long strands (like fettuccine and spaghetti) to bite-sized delights (like farfalle and garganelli) to precious parcels like ravioli and tortellini!

First, sift flour and semolina together on a clean surface. Make a well in the middle of the mixture, and break eggs into it. Add olive oil, whisking gently to combine the ingredients. Then knead with your hands until the dough comes together, or use a stand mixer with a dough hook to help knead.

Next, sprinkle on a little bit of salt and mix well. The salt will tighten the gluten strands, helping to keep the dough from sticking as it rises. Once the dough has come together, knead until the texture of the pasta is smooth and elastic. If the dough is too dry, add a few drops of water to make it supple.

When the dough is well combined, cover it with plastic wrap and let it rise until it is triple in size. This can take anywhere from 2 to 4 hours depending on the ambient temperature.

For this recipe I’m using a fine variety of semolina known as “Chirotti Rava” which is easily available in Indian stores and you can also buy durum flour in the store which would be labelled with Semolina Flour. If you can’t find this variety then just use any fine semolina and pulse it in the mixer to make it a little more fine.

You can use a range of toppings for the bread, including sesame seeds and poppy seeds. You can even sprinkle it with oats or a combination of seeds right before baking to give the bread a softer crust.

This is my favorite kind of bread and it’s so delicious! I love the crunchy crust and soft and chewy inside. It’s great for toast, grilled sandwiches, bruschetta or even croutons!

Here are a few tips for making this bread:

1. Be sure to proof the bread until it reaches the brim before putting it in the oven. This will ensure it doesn’t fall apart in the oven.

2. Bake for 35-40 minutes in a preheated 350F oven until it’s golden and crispy on top, and a chewy and tender center.

3. You can eat this bread at room temperature or cold, but I recommend reheating it in the oven to warm it up again.

4. You can also freeze the bread for up to 3 months if you don’t need it immediately.

5. Serve with cheese or a meat dish, or with soup or stew for a hearty meal!

This is an easy bread to make and you can easily adapt the toppings to your liking. If you’re looking for a sweeter version, consider adding a tablespoon of sugar to the dough before forming it into a loaf.