Semolina pasta dough

Most recipes for pasta dough call for ‘00’ flour. Many authoritarian sources say this is quite wrong and the correct flour to use is durham wheat semolina.

This is our version using this beautiful fine yellow flour.

Time

1 hour total: 30 minutes attended, 30 minutes unattended

Difficulty

moderate

Yield

800 g (servings 8 )

Ingredients

Weight

Volume

Procedure

Durham wheat semolina, fine

500 g

3 cups

Add to large mixing bowl and make a well in the centre of the flour.

Eggs, whole

150 g

3 large

Eggs, yolks only

150 g

9 large

Olive oil

15 g

1 tbsp

Salt

3 g

½ tsp

Durham wheat semolina, fine

as needed

Combine and whisk lightly.

Add to well in the mixing bowl with flour A.

Using hands, gradually combine the wet and dry ingredients.

When all the wet ingredients have been incorporated, transfer the dough to a lightly floured surface and knead lightly until a smooth dough ball is formed.

Wrap with plastic film and place in the fridge for at least 30 minutes.

Notes

Be sure to source durham wheat fine semolina flour. It comes in many grades and you want the finest milling available. You can substitute some of the weight of flour with other grades of semolina flour for interesting texture variations.

Nutrition

Serving size 100 g; calories 321.5 kcal, kilojoules 1345 kJ, protein 13 g, carbohydrates 42.9 g, sugar 0.2 g, fat 9.1 g, saturated fat 2.7 g, unsaturated fat 8.4 g, trans fat 0 g, fiber 2.4 g, cholesterol 267.2 mg,

Type pasta dough

Author bhsimon

Yield

Servings

Serving size 100 g

Serve	Per serve
Energy (kcal)	321.5
Energy (kJ)	1345
Protein (g)	13
Fat (g)	9.1
Carbs (g)	42.9
Sugars (g)	0.2
Fiber (g)	2.4
Sodium (mg)	177.6
Cholesterol (mg)	267.2

Full details