Making Fresh Pasta at Home with Semolina Flour

There is a particular magic that happens when you serve a dish of homemade pasta. The silky texture, the way the sauce clings to each strand, the satisfying bite that dried pasta simply cannot replicate, these are the rewards of making pasta from scratch. And the secret to truly exceptional fresh pasta lies in one ingredient: semolina flour.

Making fresh pasta is not as intimidating as many home cooks believe. With quality semolina, a few simple ingredients, and the techniques in this guide, you will be producing restaurant-quality pasta in your own Australian kitchen.

Why Semolina Makes Better Pasta

While you can make fresh pasta with regular plain flour, semolina produces a distinctly superior result. The high gluten content of durum wheat gives semolina pasta its characteristic al dente bite, that slight resistance when you chew that Italians prize so highly. The coarser texture of semolina also creates microscopic ridges on the pasta surface, which helps sauces adhere beautifully.

Semolina pasta also has a richer, more complex flavour than pasta made with softer wheat flours. The golden colour is more appetising, and the dough is actually easier to work with once you understand its properties.

Essential Equipment for Pasta Making

Before you begin, gather your equipment. You do not need expensive machinery to make excellent pasta, though some tools do make the process easier:

• Work surface: A large wooden board, marble slab, or clean benchtop at least 60cm square
• Fork or dough whisk: For initially combining wet and dry ingredients
• Bench scraper: Invaluable for handling sticky dough and keeping your surface clean
• Rolling pin: A long, thin Italian-style mattarello is ideal, but any rolling pin works
• Sharp knife: For cutting pasta shapes
• Pasta machine (optional): Hand-crank or electric machines produce consistent results

Step-by-Step Fresh Pasta Method

Step 1: Create the Flour Well

Mound your semolina flour on your work surface and create a deep well in the centre, like a volcano. The walls of the well should be high enough to contain the eggs, the sides thick enough that they will not collapse when you start mixing. Make the well wider at the base than at the top for stability.

Step 2: Add the Eggs

Crack your eggs directly into the well. If your recipe includes olive oil, salt, or water, add these to the eggs now. Using a fork, gently beat the eggs without disturbing the flour walls. This is a meditative moment; take your time and enjoy it.

Step 3: Incorporate the Flour

Continuing to use the fork, gradually begin drawing flour from the inner walls of the well into the egg mixture. Work in small amounts, fully incorporating each addition before adding more. The mixture will progress from liquid to a thick, shaggy paste.

Step 4: Bring the Dough Together

When the mixture becomes too thick to work with a fork, set the fork aside and use your hands. Push the remaining flour into the centre and begin pressing everything together into a rough ball. It will look messy and feel dry at this stage; this is completely normal.

Step 5: Knead the Dough

Kneading is where the magic happens. Push the dough away from you with the heel of your palm, fold it back over itself, rotate it a quarter turn, and repeat. This process develops the gluten, transforming a rough, dry mass into smooth, elastic dough.

Semolina dough typically requires 8 to 10 minutes of vigorous kneading. You will know it is ready when the dough is smooth, slightly tacky (not sticky), and springs back when pressed with a finger. The surface should look almost satiny.

Step 6: Rest the Dough

Wrap your kneaded dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 2 hours. This resting period allows the gluten to relax, making the dough much easier to roll out. Skipping this step results in dough that fights back when you try to roll it.

Rolling and Shaping Your Pasta

After resting, divide your dough into portions. For a standard batch (200g flour), divide into 4 pieces. Keep pieces you are not working with covered to prevent drying.

Rolling by Hand

Flatten one portion into a rough disc. Starting from the centre and working outward, roll the dough into a thin sheet, rotating it regularly to maintain an even shape. For most pasta shapes, aim for a thickness of about 1 to 2 millimetres. You should be able to see the shadow of your hand through the sheet.

Using a Pasta Machine

Flatten the dough portion into a rectangle that fits your machine width. Start at the widest setting and pass the dough through. Fold it in thirds, rotate 90 degrees, and repeat at the same setting twice more. Then progressively work through narrower settings without folding, until you reach your desired thickness. Setting 5 or 6 on most machines works well for fettuccine; go thinner for filled pastas.

Popular Pasta Shapes and How to Make Them

Fettuccine: Roll the dough sheet loosely, then cut into 6-8mm wide strips. Unravel and toss with semolina to prevent sticking.

Pappardelle: Cut rolled sheets into 2-3cm wide strips for these broad noodles, perfect with rich meat sauces.

Orecchiette: Roll small pieces of dough into ropes, cut into 1cm segments, and press each with your thumb against a lightly floured board to create the characteristic ear shape.

Tagliatelle: Similar to fettuccine but slightly narrower, traditionally 5-6mm wide.

Cooking Fresh Semolina Pasta

Fresh pasta cooks much faster than dried pasta, typically in just 2 to 4 minutes depending on thickness. Bring a large pot of well-salted water to a rolling boil. Add the pasta and stir immediately to prevent sticking. Start testing for doneness after 2 minutes; the pasta should be tender but still have a slight bite.

Reserve a cup of pasta cooking water before draining, this starchy liquid is invaluable for emulsifying sauces. Toss the drained pasta directly with your sauce, adding cooking water as needed to achieve the perfect consistency.

Common Mistakes and How to Avoid Them

Dough too dry: If the dough will not come together, add water one teaspoon at a time. Semolina absorbs less liquid than regular flour, but humidity affects this.

Dough too sticky: Dust with additional semolina and knead briefly. Slightly sticky is fine; it should not stick to your hands.

Tough pasta: Usually caused by insufficient resting or overworking cold dough. Always let dough rest fully and bring it to room temperature before rolling.

Pasta sticking together: Toss cut pasta immediately with semolina and arrange in loose nests. Do not stack sheets on top of each other.

With practice, making fresh pasta becomes as natural as making a cup of tea. The process is deeply satisfying, the results are incomparably delicious, and there is no better way to impress guests than serving pasta you made yourself from scratch.