Fresh pasta on a weeknight? You bet.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Michael Campanile | 2020-04-11 00:53:42 |  106,407 Views |
Make beautiful pasta ~ Semolina dough
We’ve all had those nights where we’ve been craving fresh pasta but just haven’t had the time. Don’t get me wrong egg pasta (which is probably what most people think of when they think “fresh pasta”) is fantastic and definitely worth the effort of kneading the dough rolling it out on a pasta machine and cutting it into shapes. But some nights I just don’t have the time or energy for all that work.
Meet semolina dough — a traditional Southern Italian dough made with just semolina flour and water. This dough is much easier to make and doesn’t require any special equipment like a pasta maker so it takes a fraction of the time to get to the table. Semolina dough can be easily formed into a variety of hand-shaped shapes that require only a few tools you already have in your kitchen like a fork or butter knife.
Semolina can be a bit tricky to find at most regular grocery stores but it’s super easy to find online. Look for labels that say “semolina” “semola” and “rimanciata.” Technically semolina is a coarser flour than semolina but either will work just fine; semolina will just give you a slightly chewier bite. Caputo and De Cecco brands are both great pasta flours and I usually recommend those if you can find them. If you live near an Italian grocery store check there—they’ll almost certainly have a variety of options.
