Traditional Semolina Pasta Dough
Authentic Italian semolina pasta dough made with only Caputo Semolina Flour and water. This traditional two-ingredient dough delivers a golden color, firm texture, and perfect al dente bite for classic handmade pasta.
- Yield: 460g dough
- Prep Time: 15 min
Ingredients
Learn how to make traditional semolina pasta dough using only Caputo semolina flour and water, with tips on hydration and texture for a firm, elegant dough shaped by the strength of durum wheat.
Instructions
A simple flour-and-water dough for firm, elegant shapes that hold their texture beautifully.
This traditional semolina pasta dough is made with just Caputo Semolina Flour and water. The durum wheat gives the dough a firm texture and elegant structure without eggs or extra fat, making it a natural choice for rustic, sauce-catching pasta shapes.
In this video, you’ll learn the core flour-to-water method, how to adjust hydration in small increments, and why semolina dough is such a strong foundation for handmade pasta. Once the dough is ready, it can be shaped into classic forms like cavatelli and orecchiette.
Instructions
- Measure the Caputo Semolina Flour and place it directly onto your cutting board.
- Using the bottom of a bowl, create a well in the center of the flour and pour in the measured water.
- With a fork, slowly whisk the flour into the water until combined.
- Use a bench scraper to finish incorporating the flour and water until shaggy dough forms.
- Begin kneading the dough until smooth, about 8–10 minutes.
- Wrap the dough tightly in plastic wrap and allow it to rest at room temperature for 30 minutes, or up to 6 hours.
Note: If the dough is not used within 6 hours, refrigerate it. Bring it back to room temperature for at least 2 hours before rolling it out.
Shapes
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About the Chef
Meet Tori Messinger
Tori Messinger is not only our Sales and Marketing Coordinator, but also a Master Pasta Maker. Before joining the Orlando Foods team, she studied the business behind food at the Institute of Culinary Education in New York City, where she graduated with a secondary degree in Culinary and Restaurant Management.
Afterward, she traveled to Parma, Italy, to perfect the art of pasta making at the Alma Culinary Institute. There, she immersed herself in all forms of Italian pasta, studying under some of Italy's most award-winning chefs. Tori learned the intricate techniques behind both dry and fresh pasta, as well as traditional Italian gastronomy.
With her extensive experience, Tori brings a wealth of knowledge about pasta dough to our team. She continues to collaborate with fellow Orlando Foods chefs, developing innovate recipes and learning from the best in the industry.