How to Make Semolina Pasta Dough

Written by: Sarah Ubertaccio



Time to read 1 min

Semolina rimacinata, also known as semola rimacinata di grano duro, is a very fine “twice-milled” durum wheat flour. Using this twice-milled flour is ideal for making semolina pasta, as it is finer and easier to knead. On the other hand, regular semolina is coarser in texture, closer to cornmeal than flour. If you can’t find semolina rimacinata, then it’s best to use a blend of semolina and all-purpose flour. We’ve listed both recipes below. (Still figuring out Italian flour? Check out our guide here.)

Semolina Pasta Dough

Prep time


Cook time



360 grams (2 cups)  semola rimacinata flour
170 grams (2/3 cup) lukewarm water
10 grams (1 1⁄2 teaspoons) kosher salt


Whisk together flour and salt until well combined.

Dump flour onto a clean work surface.

Using your fingertips, make a well in the center. Pour in the water, a little bit at a time, carefully mixing it together with the flour as you do so.

Once the flour and water start to come together to form a mass, use your hands to knead the dough. If the dough feels dry, add a little bit more water. You can also use a spray bottle or dip your hands in water to add a little bit at a time. This also helps to more evenly distribute the water throughout the dough.

Knead the dough, for about 10 minutes, until a smooth ball is formed. The dough should feel soft and supple, and not be too sticky.

Wrap in plastic wrap and let the dough rest at room temperature for 30 minutes.

Roll the dough out into desired shapes and cook in salted, boiling water for 3-5 minutes, or until al dente.