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Semolina Dough
Jon Davies
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Ingredients
1½
cups
bread flour
1
cup
semolina
3
tablespoons
olive oil
2
tablespoons
cold water
Pinch
salt
Instructions
Make as above or put dry ingredients in mixer with dough hook attachment.
While on low speed incorporate remaining ingredients until dough comes together.
Mix on medium five minutes.
Wrap in plastic. Refrigerate 1 hour.
Return dough to board. Cut in half. Roll each half into 1/8” thick sheets. Cut into thin strips for linguine, wide strips for fettuccine.