Semolina Pasta Dough

1. 1

   Pile the flour into a roomy bowl and make an indentation in the middle.

2. 2

   Pour the water into the indentation.

3. 3

   Use a wooden spoon to start scraping the edges of the flour pile down into the water.

4. 4

   Keep doing this for a while, eventually you'll get a lumpy mess that isn't quite dough yet.

5. 5

   Get your hands in there and start kneading the remaining flour in until the dough reaches an even consistency. It'll be a pretty stiff, dry dough. It's hard work, and will probably take a while.

6. 6

   If you have a stand mixer and a dough hook, try using it. I've had uneven results with my stand mixer - it tends to rip the dough to shreds without ever combining it into a good dough ball. Besides, kneading dough is good for your soul.

7. 7

   Use your pasta machine (or good old elbow grease) to roll the pasta out into sheets and shape it.

8. 8

   Either cook it immediately, or lay your pasta out flat to dry overnight. Once it has hardened you can store it for quite a long time.

* Per serving · 4 servings · Values may vary.

No additional tips available.