top of page

Hand Rolled Pasta - Southern Italian-Style

From Hand Rolled Pasta on Wednesday, July 29, 2020 Makes about 1 lb of pasta

Ingredients: 2 cups semolina/semola rimacinata 1 cup warm water

Before you begin: Do not add the water to the flour all at once. The temperature and/or humidity will affect your pasta dough. Add water/additional flour sparingly, as needed, until your dough comes together and is tacky but not sticky. Instructions: Pour the flour into a bowl or mound on a table/board. Create a well in the middle of the flour with your fingers. Pour 2⁄3 cup of the water in the well, leaving the rest in the cup, if needed. With a fork, slowly start incorporating the water with the surrounding flour without breaking down the walls. Gradually incorporate all the flour and water and start kneading the dough by hand. If you started mixing your dough in a bowl, now is the time to dump it out onto a table to continue kneading. If the dough is too dry add more water, a few drops at a time. If the dough is too sticky add a little more flour, just a dusting. Your dough should be like Play-Doh. Continue kneading for 10 minutes until it is smooth and not sticky or tacky. Wrap in plastic wrap and let dough rest at room temperature for 30 minutes. Once your dough is made and wrapped, you can store in the refrigerator until you are ready to use it but bring it back to room temperature before you start to make your pasta shapes. Unwrap the dough and cut off a piece, making sure to always re-wrap the rest to make sure it does not dry out as you work. Roll out your pasta into a long snake, about 3⁄4” inches thick. Using a knife or a bench scraper, cut your dough into small pieces depending on what pasta you are making. Place formed shapes on a semolina or cornmeal dusted sheet pan lined with parchment paper. Keep the shapes separate or they may stick together.


bottom of page