2-Ingredient Semolina Pasta Recipe

This 2-ingredient semolina pasta is a game-changer for anyone craving homemade comfort without the fuss. With just semolina flour and water, you’ll create a dough that transforms into silky, chewy strands of perfection.

The simplicity lets the natural, nutty flavor of semolina shine, making every bite satisfyingly rustic yet elegant. In just 10 minutes of prep, you’ll be on your way to a dish that feels both timeless and effortless.

After a quick 30-minute rest, the dough becomes pliable and ready to roll, yielding pasta with a delightful texture that holds sauces beautifully.

Whether you’re a beginner or a seasoned cook, this recipe promises a rewarding experience and a meal that’s as nourishing as it is delicious. In under 40 minutes, you’ll have a plate of pasta that tastes like it came straight from an Italian kitchen.

Simple Ingredients for Homemade Semolina Pasta

• 3 cups (15 oz/426 g) semolina flour (fine or coarse, depending on your pasta texture preference)
• ¾ cup plus 2 tablespoons (7 fl oz/210 ml) warm water (around 110°F/43°C for best results)

Easy Steps to Perfect Semolina Pasta

1. Place the semolina flour in the bowl of a food processor and turn on the machine.
2. While the machine is running, slowly pour in the warm water. Process until the dough starts to clump together, about 30 seconds.
3. Remove the dough and knead it a few times by hand to bring it together into a smooth ball.
4. Wrap the dough in cling wrap or a plastic bag and let it rest in the refrigerator for at least 30 minutes (or up to 2 days for later use).
5. After resting, shape the dough into your desired pasta form (e.g., Busiate, Trofie, Orecchiette) and cook as desired. Enjoy your fresh, homemade pasta!

Perfect Pairings: Sauce and Topping Ideas

This versatile semolina pasta pairs beautifully with a variety of sauces. Try a classic tomato basil sauce for a fresh, vibrant flavor, or go creamy with a garlic Parmesan Alfredo.

For a lighter option, toss it with olive oil, lemon zest, and chili flakes. If you’re feeling adventurous, top it with sautéed vegetables or a sprinkle of toasted breadcrumbs for added texture.

Shaping Secrets: Pasta Shapes and Techniques

This dough is perfect for crafting unique pasta shapes! Roll it into Busiate (spirals) or shape it into Orecchiette (little ears) for a rustic touch. For a fun twist, try making Cavatelli (mini hot dog buns) or Trofie (twisted pasta). Use your hands or simple tools like a gnocchi board or fork to create intricate designs. Let your creativity shine!

Time-Saving Tips for Busy Cooks

Short on time? Prepare the dough ahead and store it in the fridge for up to 2 days. When ready to cook, simply shape and boil.

To speed up the resting process, let the dough sit at room temperature for 15 minutes instead of chilling it. For even faster prep, use a stand mixer with a dough hook to combine the ingredients in just a few minutes.

Storage and Reheating Made Easy

Store uncooked pasta shapes on a floured baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. To freeze, arrange the shapes in a single layer, freeze until solid, then transfer to a zip-top bag.

Cook directly from frozen, adding an extra minute to the boiling time. Leftover cooked pasta can be reheated in a skillet with a splash of water or sauce to keep it moist.

Common Questions Answered

Wondering if you can use cold water instead of warm? Warm water helps the dough come together more easily. Can you substitute all-purpose flour? While possible, semolina flour gives the pasta its signature texture and bite. What if the dough feels too dry? Add water, 1 teaspoon at a time, until it reaches the right consistency. Happy cooking!