Homemade Semolina Pasta (Pasta di Semola di Grano Duro)

Personal Note

“This is a traditional recipe from my home region. Making fresh pasta is not just about food—it’s about sharing time and stories with those you love.” —Carmela Patton

👩‍💼 Submitted by Carmela Patton
📋 Dean of Sophomores / International Student Adviser, Dean of the College Office
📍 Home Country: Italy (Apulia)
🍽 Serves: 4
🕒 Prep Time: 30 minutes + rest time
🔥 Cook Time: 4–5 minutes
🌱 Dietary Info: Vegan, Vegetarian, Dairy-Free, Nut-Free, Halal

Ingredients

• 300 g (approx. 1¾ cups) re-milled durum wheat semolina flour
• 150 ml (⅔ cup) water
• Pinch of salt (optional)

Instructions

• In a mixing bowl, combine semolina flour, water, and salt if using. Begin mixing with a fork, then knead with your hands until you form a firm, elastic dough.
• Cover the dough ball with plastic wrap and let it rest at room temperature for 30 minutes to 1 hour.
• Once rested, roll and shape the dough into your preferred pasta style. For traditional Apulian cavatelli, follow this helpful video guide: Watch here.
• Boil pasta in salted water for 4–5 minutes until tender. Serve with your favorite sauce—whether tomato-based, garlicky greens, or just olive oil and cheese.
  
  

Cultural Context

In Apulia, southern Italy, semolina pasta is a regional staple. While pasta is a daily feature on the Italian table, making it by hand is reserved for special meals or family gatherings—a time to slow down, share, and connect.

Ingredient Insight

Re-milled semolina (from durum wheat) gives the pasta its golden color and firm texture. While you can substitute with all-purpose flour, the experience—and flavor—won’t quite be the same.