FarmSteady Semolina Pasta Making Kit

How to Make Semolina Pasta:

Included Equipment:

• Wooden Pasta Board (for shaping Cavatelli and Spizzulus)
• Wooden Pasta Rod (for shaping Busiate and Casarecce)

Additional Equipment:

• Mixing Bowl
• Wooden Spoon or Spatula
• Tea Towel and/or Plastic Wrap
• Rolling Pin (for shaping Busiate and Spizzulus)
• Bench Scraper or Knife
• Butter Knife (for shaping Orecchiette)
• Baking Sheet

Included Ingredients:

• Semolina Flour

Additional Ingredients:

• Water
• 1 Tablespoon Olive Oil (Optional)

Directions:

1. Make Your Dough: In a mixing bowl, combine semolina flour, 1 cup of warm water, and up to 1 tablespoon of olive oil, if desired. Mix with a wooden spoon, spatula, or your hands. The dough should have a clumpy, wet-sand consistency. If it is too dry to incorporate all the flour, add 1–2 tablespoons of warm water until it just comes together. A drier dough is ideal for shaping. Alternatively, combine the dough in a food processor using a few short pulses.
2. Knead and Rest: Transfer the dough to a clean work surface, ideally wood. Knead for approximately 5 minutes or until smooth and firm. In high humidity, cover loosely with a tea towel. In normal or lower humidity, cover loosely with plastic wrap and a tea towel. Let rest for 20 minutes.
3. Divide Your Dough: Using a bench scraper or knife, divide the dough into 6 portions. Work with one portion at a time, keeping the remaining dough covered. If the dough begins to dry out, re-cover it and work with another portion.
4. Choose Your Shape: Shape the pasta into Cavatelli, Busiate, Spizzulus, Capunti, Orecchiette, or Casarecce using the appropriate tools and shaping method.
5. Cook or Store: Boil fresh pasta in salted water for approximately 5 minutes or until all pieces float. To store, freeze the pasta on a baking sheet. Once frozen, transfer to a freezer bag or container. Cook directly from frozen for 5–6 minutes.

Helpful Notes:

Surface:
A large wooden cutting board is ideal for kneading, rolling, and shaping the dough.

Dough Hydration:
If exposed dough becomes too dry, re-knead that portion, cover with plastic wrap and a tea towel, and allow it to rest for a few minutes before shaping. If the dough is too wet, sticky, or does not hold its shape, let it rest under a tea towel without plastic wrap for 10–15 minutes, or wrap in plastic and refrigerate for 1 hour.

Storage:
Freeze pasta on a baking sheet. Once frozen, transfer to a freezer bag or container. Cook directly from frozen for 5–6 minutes.