With its naturally golden color and light aroma of sun-kissed wheat, semolina is not just for pasta – it’s a trusted companion of traditional bread and pastry makers, those who love authentic flours: rustic, firm to the touch, and easy to shape with skilled hands. From professional kitchens to cozy home counters, semolina can accompany you through many creations:

Fresh pasta: fettuccine, tagliolini, lasagna, ravioli, etc.
Traditional semola bread with a crisp crust and soft crumb
Gnocchi or rustic-style pizza bases
Or simply: lightly dusted on your work surface when making pasta, to prevent sticking while keeping a naturally dry texture

Semola Rimacinata is prized for its versatility in both pasta and bread making. Its gluten-rich composition helps dough maintain strength and elasticity during kneading and shaping, providing a superior texture to the final product. The remilling process not only enhances its fineness but also ensures a smooth, uniform dough. One of the best uses of this flour is for making eggless homemade pasta, such as tagliatelle, which highlights the semola’s natural qualities.

Ingredients for Homemade Semola Tagliatelle (Without Eggs):

250 g of Durum Wheat Semolina (Remilled)
150 g of water
4 g of salt

Directions:

Mix the Ingredients: Start by combining the semolina, salt, and water in a large bowl. Stir the mixture with a spoon until the ingredients come together into a rough dough.
Knead the Dough: Transfer the dough onto a work surface dusted with semolina. Knead the dough for about 5 minutes until it becomes smooth and elastic. If needed, add a little more water or semola to adjust the consistency.
Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
Roll and Shape the Dough: After resting, divide the dough into two equal parts. Keep one part wrapped in plastic to prevent drying out. Dust the work surface with more semola, and use a rolling pin or pasta machine to roll out the dough. Start with the thickest setting and gradually work down to the desired thickness (around 0.5 mm for tagliatelle).
Cut the Tagliatelle: After rolling out the dough, let it rest on a semola-dusted surface for about 10 minutes on each side to prevent sticking. Roll the dough sheets into a loose cylinder and cut into 7-8 mm wide strips. Unroll the tagliatelle strips and form them into nests. Dust the nests generously with semola to prevent sticking until ready to cook.
Cooking the Pasta: When ready to cook, bring a pot of salted water to a boil and cook the tagliatelle for 3-4 minutes until al dente. Serve with your favorite sauces or toppings, such as a simple olive oil and garlic dressing, or a rich meat ragu.

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