How to Use Durum Semolina in Homemade Pasta

By W-qameh | Published: 2026-10-30

Category: How-to Guides

Learn to make traditional pasta from scratch using durum semolina. This guide covers mixing, kneading, rolling, cutting, and drying with practical tips.

Quick Answer

For homemade pasta with a firm, toothsome bite, use durum semolina instead of regular flour. Mix it with water (and optionally eggs) to form a stiff dough, then knead, rest, roll, and cut into your preferred shapes.

Why durum semolina makes better pasta

Durum semolina is coarser and higher in protein than all-purpose flour, which gives pasta a sturdy texture that holds up well in boiling water. It also absorbs water more slowly, so the dough needs a longer rest to hydrate fully.

The grind matters: fine semolina works well for delicate shapes like tagliatelle, while coarse semolina adds more texture and is often preferred for rustic shapes like orecchiette or cavatelli.

Step-by-Step Pasta Making

Mix the dough: Combine 2 cups of durum semolina with about 1/2 cup of warm water (or 2 large eggs plus a little water). Mix until a shaggy dough forms. If it feels dry, add water a teaspoon at a time. The dough should be stiff but not crumbly; it will firm up as it rests.
Knead thoroughly: Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. This develops the gluten and makes the pasta less likely to break when cooking. If the dough springs back when pressed, it's ready.
Rest the dough: Wrap the dough in plastic wrap or a damp cloth and let it rest at room temperature for at least 30 minutes. This allows the semolina to fully hydrate, making it easier to roll. Skipping the rest can result in a dry, brittle dough that cracks during rolling.
Roll and cut: Divide the dough into small portions. Roll each portion through a pasta machine, starting at the thickest setting and gradually thinning. Cut into your desired shapes—fettuccine, tagliatelle, or lasagna sheets. Keep rolled sheets lightly dusted with semolina to prevent sticking.
Dry or cook fresh: Cook fresh pasta in boiling salted water for 2–4 minutes, or dry it on a rack for 30–60 minutes before storing. Dried pasta can be kept in an airtight container for up to a week. Fresh pasta cooks much faster than dried, so watch the timing carefully.

Product Spotlight

ALBARAKEH Local Durum Semolina (1kg): ALBARAKEH Local Durum Semolina comes in both fine and coarse grind, milled on stone from durum wheat grown in Madaba, Jordan Valley, Al-Karak, and Irbid. Choose fine grind for smooth rolled pasta sheets or coarse grind for hand-shaped pastas that need extra grip and texture.
ALBARAKEH Local Durum Semolina (1kg)