How to make semolina pasta dough from scratch. This simple recipe uses just two ingredients to make authentic Italian semolina pasta that is egg-free and quick to prepare. The dough works beautifully for traditional shapes such as cavatelli, gnocchetti sardi and orecchiette, and can be served with a wide range of sauces.
Semolina pasta dough is often overlooked, yet it’s one of the easiest doughs to make and shape. Use a finely ground semolina called semola rimacinata (easy to find online or in Italian speciality stores). Made from hard durum wheat, this semolina yields a firmer, slightly chewy pasta that holds its shape well and is ideal for rustic, hand-formed pastas like cavatelli, gnocchetti sardi, orecchiette or spaghetti alla chitarra.
This traditional Italian dough can be shaped into dozens of varieties, so experiment with different forms and serve with your favourite sauce.
Ingredients – what you need
The photo below shows the ingredients and some useful tips.
- Semola Rimacinata (300g / 2 cups) – very finely ground semolina made from hard durum wheat. It produces a sturdy dough with a pleasant bite once cooked.
- Hot water (150 ml / 2/3 cup) – hot or warm water helps the dough come together and makes kneading easier; cold water also works but may require more effort.
Step by step photos and recipe instructions
Prepare the flour: Tip the semola onto a clean work surface or into a large mixing bowl and make a wide well in the centre.
Add the water: Pour the hot water into the well and gradually incorporate the semola into the liquid with a fork until a rough dough forms.
Knead the dough: When the mixture holds together, use your hands to knead for around 10 minutes until the dough feels smooth and elastic. If the dough is tough to work, wrap it and let it rest 5–10 minutes, then continue kneading.
Let it rest: Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes before shaping. Resting relaxes the dough and makes it easier to form.
Try our tutorials for homemade cavatelli or gnocchetti sardi—two easy shapes that work especially well with this dough.
Recipe tips and FAQs
- Weigh semolina when possible: A kitchen scale gives the most consistent results for pasta dough.
- If using cups: Spoon the semolina into the cup and level it off with a knife. Do not scoop directly from the bag, which can compress the flour and give you too much.
Use very finely ground semolina known as semola rimacinata (semola di grano duro rimacinata). It has the texture of a fine powder and gives the best results for this dough.
Yes. You can make the dough 1–3 days ahead and store it in the fridge. Take it out 30–60 minutes before shaping so it comes to room temperature and becomes easier to work with.
Yes, you can freeze it. Because the dough is quick to make, it’s often easiest to form your shapes fresh and then freeze the finished pasta. Cook directly from frozen.
Shapes you can make and sauces to serve it with
- Homemade cavatelli — a quick and satisfying shape to form with semolina pasta.
- Gnocchetti sardi — similar to cavatelli but with grooves for holding sauce.
- Cavatelli with broccoli — a classic, simple pairing.
- Gorgonzola cream sauce — a rich, cheesy option that complements the firm texture.
- Pomodoro — fresh tomato and basil for a lighter, classic finish.
- Italian beef ragù — hearty and comforting for a substantial meal.
If you try this semolina pasta recipe, please rate it and leave a comment with your experience. I enjoy hearing how your pasta turned out.
Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to get it right the first time.
Semolina Pasta Recipe
By Emily
Equipment
- Plastic wrap (cling film)
Ingredients
- 300 g Semola Rimacinata (extra fine semolina) — about 2 cups*
- 150 ml hot water — about 2/3 cup
Instructions
- Tip the semola onto a clean work surface or into a large mixing bowl and make a wide well in the centre. Pour in the hot water and slowly incorporate the semola with a fork until a rough dough forms.
- When the dough begins to come together, knead by hand for about 10 minutes until smooth and elastic. If it feels too tough, wrap and rest 5–10 minutes, then continue kneading.
- Wrap the kneaded dough in plastic wrap and rest at room temperature for 30 minutes.
- Shape the dough into your desired forms (see cavatelli or gnocchetti sardi tutorials). Once shaped, cook in plenty of salted boiling water for 2–3 minutes and serve with your favourite sauce.
Notes
- Measuring with cups: Spoon and level the semolina when using cups to avoid packing too much flour.
- Preparing in advance: Make the dough 1–3 days ahead and refrigerate; bring to room temperature for at least 30 minutes before shaping.
- Freezing: The dough freezes well. For best results, form shapes and freeze them; cook directly from frozen.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 53 g |
Protein: 10 g |
Fat: 2 g
Nutrition information is an approximation.