Recipe No 534 pasta dough

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

Prep:

Total:

Difficulty
moderate
Yield
8 serves • 800 g
Metric Imperial

Processes

  • Durham wheat semolina, fine (3 cups)
    500 g
  1. 01
    Add to large mixing bowl and make a well in the centre of the flour.

  • Eggs, whole (3 large)
    150 g
  • Eggs, yolks only (9 large)
    150 g
  • Olive oil (1 tbsp)
    15 g
  • Salt (½ tsp)
    3 g
  • Durham wheat semolina, fine
    as needed
  1. 02
    Combine and whisk lightly.
  2. 03
    Add to well in the mixing bowl with flour .
  3. 04
    Using hands, gradually combine the wet and dry ingredients.
  4. 05
    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.
  5. 06
    Wrap with plastic film and place in the fridge for at least .

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.

Categorisation

Category
pasta dough
Meal
component
Cuisine
italian
Diet
high carb vegetarian
Tags
dough durham wheat pasta semolina