Semolina & Water Pasta Dough
Impasto di semola e acqua
A traditional egg-free southern Italian dough for hand-shaped pasta such as cavatelli.
Photography in preparation
The complete method is here to read. Original photography will appear when the dish has been documented in the DUKAI kitchen.
Fresh pasta does not always mean eggs. In southern Italian traditions, remilled durum semolina and warm water make a firm, resilient dough that is shaped by hand rather than rolled into a silky egg sheet.
approximately 640 g raw dough before bench loss · Preparation 15 min · Resting 30 min
Ingredients
Dough
- Semola rimacinata400 g
- Lukewarm water240 g
- Fine salta pinch
Method
Mix the semola and salt. Make a well and add most of the lukewarm water.
Draw the semola inward, adding the remaining water as the flour absorbs it.
Knead for 8 to 10 minutes until firm, smooth and elastic.
Wrap or cover and rest for 30 minutes.
For cavatelli, roll into ropes about 6 to 7 mm thick, cut roughly 1 cm pieces and drag each piece forward under the thumb or fingertips to make the hollow.
Chef’s notes
- At 60 percent water to semola by weight this follows a documented cavatelli formula. Orecchiette and other hand-shaped durum pastas may use less water according to the semolina, room conditions and shape.
- Because it contains no egg or dairy, the dough itself is vegan.
Allergens and diet
Gluten.
Vegan
Last refined · October 2026