The traditional Southern Italian way—simple, affordable, and full of flavor
There’s something special about making pasta by hand. No machines, no fancy gadgets—just flour, water, and time. This sourdough semolina pasta is inspired by the southern Italian tradition, where pasta is made without eggs. It’s easy, cost-efficient, naturally vegan, and actually lasts longer in the fridge. Plus, the sourdough adds a subtle tang that makes the flavor pop.
Why Semola Rimacinata?
This recipe uses semola rimacinata di grano duro—a finely milled durum wheat flour that’s ground twice (“rimacinata” means “remilled”). It’s different from the coarser semolina often used for extruded pasta (like rigatoni or penne). The finer texture makes it perfect for handmade pasta. Its high protein and gluten content give the dough strength and a beautifully chewy, al dente bite.
If you can’t find semola rimacinata in stores, I love ordering from Brick Oven Baker. They’re a small, family-run business with high-quality flours.
Equipment
No pasta machine needed—just your hands, a rolling pin, and a knife, bench scraper, or pizza cutter. A kitchen scale is helpful, but measuring cups will work in a pinch.
The Formula
This dough follows a 2:1 ratio of semola to water, including a bit of sourdough starter (totally optional but adds flavor!). I use close-to-boiling water to hydrate the flour fully and speed up the kneading process.
Want to add color? Blend spinach into your dough for a beautiful green—combine it with plain dough to make paglia e fieno (“straw and hay”). Or try beet juice for a pink hue!
Sourdough Semolina Pasta
Ingredients
- 160 g sourdough starter fed with semola rimacinata (or replace with 80g semola + 80g water)
- 320 g semola rimacinata
- 120 g hot water
Instructions
Dough Preparation
- Feed your starter with semola rimacinata. I recommend using 20g of your regular started fed with 80g semola and 80g water, to make sure you have enough! You can use it at peak, but it doesn’t need to be at peak—inactive/discard works just fine.
- Make a well with the flour on a clean surface.
- Pour in hot water and add the starter to the center.
- Mix and knead until a smooth ball forms. If it gets tough and dry, cover it with a bowl for 5 minutes—then keep kneading.
- Wrap in plastic or store in a Ziploc and rest in the fridge for at least 4 hours, or up to 3 days.
- Let come to room temp for 30 minutes before shaping (this just makes it a little easire to roll out when making flat ribbons).
Shaping Flat Ribbon Pastas
- Roll it out: Dust the surface and dough with semola. Roll thin, flipping and rotating often. Add more flour if it sticks. Rest a few minutes if it resists.
- Shape your pasta: Generously dust your dough with semola. Fold the sheet inward from both sides, like folding a brochure. Use a knife, bench scraper, or pizza cutter to slice into even strips. Gently lift and separate the noodles, giving them a toss in semola to prevent sticking. Let them rest in loose nests or spread out on a floured tray.
Shaping Orechiette
- Start with a clean surface—no flour. You want the dough to grip slightly for shaping.
- Roll a portion of dough into a log about 1 cm thick.
- Cut the log into small 1 cm chunks.
- Using the cutting edge of a butter knife, press down on a piece and drag it toward you (or away—whichever feels more natural). The dough should curl as you drag it.
- Gently invert the piece over your thumb or finger to form the classic orecchiette shape—like a little ear.
Final Steps
- Storage: You can refrigerate the fresh pasta in a sealed container for up to a week.
- To cook: Bring a large pot of water to a boil. Add a generous amount of salt—there’s no salt in the dough. Boil the pasta for just 3–5 minutes.
- Serve immediately with your favorite sauce or a drizzle of olive oil.
Shaping Flat Ribbon Pastas
Shaping Orechiette
