Name: Semolina Pasta (Vegan Pasta Dough)
Prep time: 10 min
Total time: 40 min
Ingredients: 450 g semola rimacinata flour; 225 g lukewarm water

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When it comes to pasta, you know full well Italy is where it’s at. Not because we have invented, far from it actually, but we have developed such a culture around it that we can almost claim it as ours. And this homemade semolina pasta recipe is just what the doctor ordered.

This semolina dough is the perfect excuse to whip up some fresh semolina pasta by hand, no matter the time or place. This semolina pasta recipe dough, in fact, is vegan and consists of only two ingredients, semolina flour and water. The simplest of ingredients make this vegan pasta dough the perfect recipe to have on hand at all times.

Golden in color, slightly coarse to the touch, and naturally sturdy, semolina pasta recipe dough is the backbone of so many rustic shapes: from orecchiette in Puglia to busiate in Sicily. Unlike the silkier egg pasta of the North, this dough is made simply with flour and water, which means no fuss, no special ingredients, just a few minutes of work, and you’re ready to shape the semolina pasta recipe the way nonnas have been doing for centuries.

What we love about semolina pasta recipe dough is its versatility. It holds up beautifully to hearty sauces, tastes delicious even with just olive oil and garlic, and it’s a great starting point for beginners who want to learn how to roll, cut, and shape pasta at home. With the right technique, you’ll discover just how easy it is to turn two humble ingredients into a meal that feels like pure Italian comfort.

semolina pasta recipe being made, water being pour in froma glass caraffe on top of flour

Table of Contents

What is semolina flour?

Semolina flour is a coarse, golden flour made from durum wheat, a hard variety of wheat that’s naturally rich in protein and gluten. It has a slightly gritty texture compared to all-purpose or 00 flour, which gives this semolina pasta recipe its signature bite and chewiness.

Because of its strength, semolina is the traditional choice for many Italian pasta shapes. It absorbs water well, holds its shape during cooking, and pairs perfectly with hearty sauces or even just a drizzle of olive oil. Beyond pasta, semolina is also used in breads, couscous, and desserts across the Mediterranean, but in Italy, it’s the key ingredient that turns a simple dough of flour and water into something extraordinary.

Both semolina and 00 flour are made from wheat, but they behave very differently in pasta-making:

Semolina flour is ground from durum wheat and has a coarse, sandy texture with a deep golden color. It makes pasta that’s slightly rustic, firm, and perfect for shaping by hand;
00 flour is a finely milled, soft wheat flour that feels almost like powder. It’s the classic choice for silky, elastic doughs like tagliatelle, fettuccine, or ravioli, where you want a smooth bite and delicate finish.

Think of it this way: if you’re rolling pasta with a machine for filled or ribbon shapes, 00 flour is your best friend. If you’re hand-shaping rustic pasta or want that signature texture, semolina flour is the way to go. Many Italian kitchens even mix the two to get the best of both worlds.

What’s the difference between semolina and semola?

If you’ve ever stood in front of the flour aisle in Italy, you’ve probably noticed both semola and semolina. At first glance, they sound like the same thing, but there’s an important difference between the two, and knowing it can make or break your homemade pasta dough.

Both semola and semolina come from durum wheat, a hard wheat variety with a high protein content that gives pasta its strength and beautiful chew. The difference lies in how finely the wheat is milled:

Semola di grano duro rimacinata (re-milled semolina): This is the flour most Italians reach for when making fresh pasta. The term rimacinata means it’s been milled twice, resulting in a flour that’s much finer and softer than regular semolina while keeping its signature golden color. It feels smooth between your fingers but still has more body than 00 flour. Because of its fine texture, it absorbs water easily and comes together into a pliable, elastic dough, perfect for shaping orecchiette, cavatelli, busiate, or even long-cut pastas by hand;
Semolina (coarse grind): Outside Italy, this is usually what you’ll find labeled simply as “semolina.” It has a much coarser, sandy texture, almost like tiny grains rather than flour. While you can make dough with it, it’s more common to use it for sprinkling on work surfaces to prevent sticking, for giving bread and pizza crusts a rustic crunch, or in desserts like semolina pudding.

If you’re outside Italy, look for bags labeled “durum wheat semolina flour,” “semola rimacinata,” or “fine semolina.” If the flour feels powdery and fine, you’ve got the right one for pasta. If it feels sandy or gritty, that’s the coarser semolina, great for dusting or baking, but trickier for pasta dough.

semolina pasta being made, hands holding the bowl on top

semolina pasta being made, bowl being used to create a surface on top of the flour, hands holding the bowl

How to make semolina pasta recipe?

Making semolina pasta recipe dough (although you can consider this a vegan pasta dough) at home is one of those things that sounds intimidating but is actually quite simple once you try it. The beauty of this semolina pasta recipe dough is that it’s naturally vegan: all you need is flour and water. With a little kneading and some resting time, you’ll have a smooth, elastic dough ready to become your favorite pasta shapes. Here’s how it works:

Start by measuring your flour and water. A good rule of thumb is about 100 g of semola rimacinata (fine semolina flour) and 50 ml of water per person. Keep in mind that semolina is a bit thirstier than other flours, so depending on the brand and the humidity in your kitchen, you may need to adjust slightly. Don’t be afraid to keep a little extra water nearby.

Pile the flour onto a clean work surface or into a large bowl and make a well in the center, like a little volcano. Slowly pour in your warm water, not hot, just enough to take the chill off, and begin pulling in the flour from the edges with a fork or your fingers. At first, it will look shaggy and messy, but that’s exactly what you want.

Once the dough starts to come together, it’s time to knead. Press forward with the heel of your palm, fold it back over itself, and give it a quarter turn. Repeat this rhythm for about 8 to 10 minutes, and you’ll notice the dough change under your hands: from rough and grainy to smooth, elastic, and just slightly firm. If it feels dry or cracks as you knead, dip your hands lightly in water and keep going. If it sticks too much, dust with a pinch of flour.

When your dough is ready, shape it into a ball and let it rest. Wrap it tightly in plastic wrap or cover it with a bowl, and leave it at room temperature for at least 30 minutes. This step is non-negotiable: it allows the flour to fully hydrate and the gluten to relax, making the dough far easier to roll and shape.

After the rest, the real fun begins: shaping! You can roll it out into sheets for fettuccine or tagliatelle, or cut it into small pieces to hand-shape orecchiette, cavatelli, or busiate. However you choose, keep the dough you’re not working with covered to prevent it from drying out.

Fresh semolina pasta recipe cooks quickly, so once shaped, drop it into a pot of well-salted boiling water. Most shapes will be ready in just 2 to 4 minutes, depending on their size. Taste for doneness: you’re looking for that perfect al dente bite. Drain and toss with your favorite sauce, and just like that, you’ve turned two humble ingredients into a dish full of Italian tradition.

from side, semolina pasta being made, hand holding a fork mixing flour and water on a wooden board

semolina pasta being made, hand holding a fork mixing flour and water on a wooden board

Semolina Pasta (Vegan Pasta Dough)

Vegan semolina pasta is a simple, traditional Italian dough made only with semolina flour and water. Perfectly elastic and egg-free, it’s ideal for shaping fresh homemade pasta of all kinds.

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Prep Time 10

Resting Time 30

Total Time 40

Course Pasta

Cuisine Italian

Ingredients

450 g semola rimacinata flour
225 g lukewarm water

Instructions

Place the semola rimacinata flour on a clean work surface (or in a large bowl).
Create a well in the center and slowly pour in the lukewarm water.
Using a fork or your fingers, gradually bring the flour into the water until a shaggy dough forms.
Knead the dough for about 8–10 minutes, until it becomes smooth and elastic.
If the dough feels too dry, wet your hands lightly; if too sticky, dust with a little extra flour.
Wrap the dough in plastic wrap or cover with a bowl.
Let it rest at room temperature for 30 minutes to relax the gluten.
After resting, cut the dough into portions.
Roll out with a pasta machine or rolling pin to your desired thickness.
Shape into your favorite pasta: orecchiette, cavatelli, or sheets for lasagna and cannelloni.

Keyword semolina pasta, vegan pasta

semolina pasta being made, hands kneading pasta dough on a wooden board and with a bench scraper on the side

semolina pasta being made, hands holding the finished pasta dough on a wooden board and with a bench scraper on the side

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Tips & troubleshooting for semolina pasta recipe

Even though this semolina pasta recipe dough is simple, a few little adjustments can make all the difference. Here’s how to fix the most common issues:

The dough is too dry or cracking while kneading: This usually means the flour hasn’t absorbed enough water. Wet your hands lightly and keep kneading the semolina pasta dough until it comes together smoothly. Add extra water just a teaspoon at a time: it’s easier to add than to take away;
The dough is too sticky: If your dough is clinging to your hands or work surface, sprinkle a little more semolina flour on top and keep kneading. Sticky dough can also be a sign you added too much water at once, so go slow with the additions next time;
The dough feels stiff and hard to roll out: This happens if the gluten hasn’t had enough time to relax. Let the semolina pasta dough rest longer, another 15–20 minutes usually does the trick. Cover it well so it doesn’t dry out while resting;
The pasta turns gummy when cooked: Chances are the water wasn’t boiling vigorously enough, or the pot wasn’t salted properly. Always cook fresh pasta in plenty of well-salted, rolling boiling water for the best texture;
Unsure if you’ve kneaded enough?: A well-kneaded dough should be smooth, spring back when pressed lightly with a finger, and not tear easily when stretched. If it still feels rough, give it a few more minutes.

Remember: every kitchen is a little different. Temperature, humidity, and even the brand of flour can change how the dough behaves. Trust your hands, and don’t be afraid to make small adjustments along the way.

Any other questions about the semolina pasta recipe dough

Can I make this dough in advance? Yes! You can prepare the dough up to 24 hours ahead. Wrap it tightly in plastic wrap and store it in the fridge. Let it come back to room temperature before rolling and shaping;
Can I freeze semolina pasta dough? Absolutely. You can freeze the semolina pasta recipe dough as a whole ball (well wrapped), or freeze the pasta once it’s shaped. For shaped pasta, spread it on a tray lined with semolina flour, freeze until solid, then transfer to a bag or container. Cook straight from frozen, no need to thaw;
How long does fresh semolina pasta keep? Fresh pasta is best cooked right away, but it will keep in the fridge for up to 2 days if wrapped tightly or stored in an airtight container. Just dust with semolina flour to prevent sticking;
Do I need a pasta machine to make this dough? No! This semolina pasta recipe dough is traditionally shaped by hand, so it’s perfect for rustic styles like orecchiette, cavatelli, or busiate. If you want thinner sheets for tagliatelle or pappardelle, you can use a rolling pin or pasta machine, both work;
What sauces pair best with semolina pasta recipe? Semolina pasta recipe dough has a firm bite and holds sauces beautifully. It shines with hearty sauces like tomato-based ragù, but is just as delicious with something simple like garlic, olive oil, and chili flakes. Pesto, seafood sauces, and veggie-packed condimenti are also great choices;
Can I mix semolina with 00 flour? Yes, many Italian kitchens do! Mixing semolina with 00 flour gives you a dough that’s both sturdy and silky, perfect if you want the best of both worlds.

type of semolina pasta, gnocchi sardi on a wooden board and beside a pasta board

gnocchi sardi being made with semolina pasta

Do you have more pasta recipes on the blog?

We do indeed! So we can’t avoid sharing more recipes in this guide on how to make semolina pasta, like:

trofie alla genovese: most delicious hand-rolled pasta with basil pesto;
ciriole pasta – thicker spaghetti-like pasta with that homemade rustic feel;
pistachio lasagna – the goddess of pasta (after pasta water, because that’s liquid gold!), anything pistachio is a huge yes from us and the perfect way to welcome september!
pasta alla crudaiola – simple and quick to make, perfect for the summer too;
rigatoni pomodoro – a classic that never gets old, simple and quick to make;
baked mostaccioli con ricotta – another Italian-American recipe, but a total hit as a pasta bake in our books, and perfect to welcome the warmer months like november and december;
pasta alla cipolla – easy, quick and so so delicious!
scarpariello pasta – simple and with that kick of spice we all need;
malloreddus – one of the easiest (and in my opinion best) homemade pasta recipe to make from scratch and perfect to hold that sauce;
ricotta ravioli – these are in my books a pasta that I used to have during big family gatherings and that says a warm hug is all you need, and nothing beats the taste of them;
pumpkin ricotta ravioli – if you love pumpkin, this is the pasta recipe for you!
pasta alla sorrentina – think comfort in a plate with juicy tomatoes and scamorza cheese;
rigatoni alla carbonara – a Roman classic and an authentic recipe, so forget anything about cream and bacon!
busiate pasta – another one of my favourite shapes with that rustic finish;
pasta alla cenere – if you love gorgonzola, olives and cream, this is the pasta for you!

Where to learn more about pasta making

We have created a whole book on pasta, including egg pasta, gluten free pasta, and even green-colored pasta! Our Etsy shop has all of them ready for you to purchase, but find them also below: