- 1 cup semolina flour
- 1 cup all-purpose flour
- ¾ cup warm water
- 1 tablespoon salt
1. Mix the flours together in a large bowl. Make a small well in the middle of the flour.
2. Dissolve the salt in the water and pour it into the flour mixture.
3. Stir the mixture with a spoon, scraping the sides, incorporating the water until the dough mostly comes together.
4. Turn out the mixture on the counter and knead the dough for 10 minutes, until it’s smooth and elastic. Nearing the end of the kneading time, if the dough is too dry, add a few drops of water. If it’s too tacky, add a pinch of flour.
5. Wrap the dough ball in plastic wrap and let it rest for 30 minutes at room temperature. Don’t skip this step. It’s very important to let the gluten relax—if you don’t, the dough will tear when you roll it out.
6. Flatten the dough into a disc and cut it in half. Cut each half into small strips, about ¼ of an inch wide and 2 to 3 inches long.
7. Roll each strip of dough on the counter into a long strand, pressing down, and working the dough from the middle out to the ends of the noodle.
(Alternative shape: Cavatelli. Cut the small strips of dough further into nickel-sized balls. Press each ball against the counter with your thumb in a scraping motion, making the shape of a little hot dog bun.)
8. Rest the finished noodles on a tray with parchment paper, dusted with semolina so the noodles won’t stick.
9. Boil the noodles for 4 to 5 minutes, checking the doneness after about 3.
10. Finish the pasta for 2 minutes cooking in your sauce of choice. (Try a brown butter sauce with peas and pancetta for a nice spring meal.)