Main
Eggless Semola Pasta Dough (Trofie, Gnocchetti Sardi, Orecchiette, Cavatelli)
1 hServes 4Nutri-Score B€
B
1 h
1 hEggless Semola Pasta Dough (Trofie, Gnocchetti Sardi, Orecchiette, Cavatelli)
what you need
Ingredients
semola rimacinata flour (plus extra for dusting)Grains400 g
warm water (warm, about 50% hydration)Other200 ml
salt (a pinch)Spices5 g
olive oil (a drizzle)Pantry15 ml
per serving
Nutrition
380kcal
- Carbs
- 75 g
- Proteins
- 11 g
- Fat
- 4 g
what you’ll use
Tools
Mixing bowl
Bench scraper- Stockpot
step by step
Method
- Step 1
Make the dough
- Place the semola rimacinata in a bowl with the salt and mix.
- Pour in the warm water and the olive oil.
- Bring together into a rough dough with your hands.
- Step 2
Knead the dough
- Turn the dough out onto a semola-dusted surface.
- Knead firmly until smooth, compact and elastic.
- Step 3
Rest the dough
- Cover the dough and let it rest so the semola hydrates fully.
- Step 4
Shape the pasta
- Cut off pieces of dough and roll thin ropes on the work surface.
- Shape into trofie, gnocchetti sardi, orecchiette and cavatelli.
- Keep the shaped pasta on a semola-dusted tray.
- Step 5
Cook the pasta
- Bring a pot of salted water to a boil.
- Cook the fresh pasta until al dente.
- Drain and serve with your chosen sauce.