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Pasta Dough (no eggs) 50/50

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There are a lot of formulas for handmade pasta. Some with eggs, some without. Some use semolina, some don’t. I don’t think there’s a right or wrong way, but you will find that Italian pasta is highly regionalized. The “proper” way to make pasta in one part of the country may be vastly different than another. This recipe is one that works for creating shaped pasta like orecchiette or cavatelli. This version is 50% all purpose flour, and 50% semolina flour. The result is a firm texture with a bit of chew. I’ve not tested it yet with my pasta machine (hand cranked roller style), although I assume it would work fine.

Servings: 4 servings

Active Time: 20 minutes

Total Time: 45 minutes


  • 1¼ cups of AP flour | 5¼ ounces | 150g
  • ¾ cup + 3 tablespoons of semolina flour | 5¼ ounces | 150g
  • 1 tablespoon olive oil | 15ml
  • ½ teaspoon salt | 2.5ml
  • 1 cup + 2 tablespoons water | 5 fluid ounces | 150g


  1. This recipe was tested by measuring the flour and water by weight in grams. All other values are calculated, but are only close approximations to the nearest logical increment (i.e. nearest tablespoon).


  1. Fit your stand mixer or food processor with the dough hook/blade. Measure all the dry ingredients into the bowl of your stand mixer or food processor.
  2. Mix and Knead (3 options):
    1. Food Processor (recommended): Using the standard metal blade and with the motor running, slowly pour the water into the work bowl. The dough should begin to form and clump together. Turn off the machine and scrape it down if it looks like it needs it. Kneading in a food processor is fast — 30-45 seconds maximum once the dough has formed into a ball. 
    2. Stand Mixer: Set the mixer to low for a few seconds to distribute flours and the salt. With the mixer on a low speed, pour in the water in a steady stream until shaggy ball forms. Scrape down the bowl as needed. Then set the mixer to a medium-low speed to knead. Knead for about 3-4 minutes. 
    3. Manual: mix in a large bowl and form a shaggy ball. Turn out the dough onto a table top, and knead the dough. Don’t add more flour. It should come together quickly. Knead for about 6-8 minutes.
    4. When done kneading, it should be a relatively smooth dough that bounces back slightly when you press a finger into the ball. You will still be able to feel a bit of grit because the semolina is a courser ground. It will continue to absorb water as it rests, and when you are working with it later, you won’t notice the grit anymore.
  3. Place into a bowl and cover with plastic wrap. Let it rest for 20 minutes or more.
  4. The dough is now ready to be shaped into orecchiette, cavatelli, or your favorite hand-formed shapes! Keep dough covered whenever possible to prevent it from drying out.
  5. Once you have formed your shaped pasta, dust lightly with flour, and allow it to dry for 20 minutes on a sheet pan or drying rack before cooking. Alternatively, after allowing it to dry, freeze and then transfer to a plastic bag for long term storage. You can cook the pasta from a frozen state in boiling water.

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