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Semolina Dough

Semolina dough is traditionally used to make pasta and bread by combining semolina flour with fresh wheat flour, eggs, salt and water. Semolina flour is available in fine and coarse textures and the flour variety that is used influences the pasta or bread that is prepared from it.

How to Make Semolina Dough?

  • Semolina dough is used to produce pasta. The dough that is produced from pure semolina flour or semolino di grano duro, egg, salt and oil is very stiff as it has to be extruded through readymade dies. This stiff dough retains the shape that is provided by the die. Usually, pure semolina dough is made commercially to produce commercial varieties of shaped pasta. However, in most Italian homes, a mix of semolina flour and pure pasta wheat flour is preferred. This creates softer and more manageable dough that can be rolled out by hand in a pasta machines into differently shaped pasta
  • A small amount of semolina flour is also added to whole wheat flour or cake flour to make bread, loaves, and pizza bread. Tipo "00" flour is usually sifted with semolina flour and combined with raw sugar, olive oil, yeast, warm water and salt to make dough.

Popular Semolina Dough-Based Recipes

Semolina dough ravioli is very popular. Combining wheat flour with semolina flour forms a sticky dough that is rolled out into sheets. The sheets have to be dusted with semolina flour and then filled with a spinach/cheese, meat or cheese stuffing before being cooked in a tomato or cream cheese sauce. Apart from ravioli, other varieties of pasta like macaroni, fettuccine, tagliatelle, linguine, cavatelli, etc are all made from semolina pasta dough.

Semolina bread is very popular in Sicily. The local semolina flour is ground very finely to produce different grades of semolina flour. This influences the bread that is produced. Popular bread varieties include the Le pagnotte di Enna which is made from local la farina di grano duro, and Pane Palermitano and Panini which are also made with semolina dough. Traditionally, recipes use a ratio of one-third fine unbleached all purpose white flour to one-half semolina to produce dense tasty bread.

Semolina Dough Nutritional Value

A single serving of semolina dough of 167gms contains 601 calories. The total fat content is 2g, the total sodium content is 2mg, the total potassium content is 311mg, and the total carbohydrate content is 122g.

Semolina Dough Buying and Storing Tips

Different types of semolina flour to make semolina dough can be purchased online through specialty websites. The flour also cannot be stored for more than 2 months are it turns rancid.

Semolina Dough Trivia

Semolina flour may not be available commercially in a few countries. As a result, chefs usually substitute it with equal quantities of Durham wheat flour, spelt flour or Kamut flour to create the same texture and taste of semolina dough.