Jamie Oliver’s semolina pasta recipe is a celebration of simplicity and quality ingredients. This homemade pasta, made with just semolina flour and water, offers a firm yet tender texture that holds sauces beautifully. Whether you’re a seasoned cook or a curious beginner, learning how to make semolina pasta from scratch brings a rewarding sense of accomplishment and elevates your pasta dishes to a new level. Unlike traditional egg-based pasta, this recipe emphasizes the use of semolina, which gives the pasta a distinct bite and a rustic, authentic feel that mirrors Italian culinary traditions. Perfect for pairing with hearty sauces or light olive oil-based dressings, Jamie Oliver’s semolina pasta is a staple worth mastering.
What Makes Semolina Pasta Unique?
Understanding Semolina Flour
Semolina is a coarse flour made from durum wheat, known for its high protein and gluten content. It’s the key to producing firm, chewy pasta that doesn’t fall apart during cooking. Its golden hue and slightly nutty flavor set it apart from all-purpose or plain wheat flour. Jamie Oliver’s approach to semolina pasta highlights the flour’s texture and natural strength, allowing it to form dough that’s easy to work with and satisfying to eat.
Benefits of Using Semolina
- Durability: Pasta made with semolina flour holds its shape well during boiling.
- Flavor: It has a rich, slightly earthy taste that pairs well with all kinds of sauces.
- Texture: Semolina pasta offers a firm bite ideal for traditional Italian dishes like orecchiette or tagliatelle.
- Simplicity: This dough requires only two ingredients no eggs, no fuss.
Ingredients for Jamie Oliver’s Semolina Pasta
This recipe requires minimal ingredients, making it a great starting point for anyone exploring fresh pasta making at home.
- 200g semolina flour (durum wheat)
- 100ml warm water (adjust as needed)
This basic ratio of 2:1 (flour to water) works well for most types of pasta. You can double or halve the quantities depending on how much pasta you need.
Step-by-Step Instructions
Step 1: Forming the Dough
Place the semolina flour in a large mixing bowl or directly on a clean surface. Make a well in the center and gradually pour in the warm water, mixing with your fingers or a fork. Combine the ingredients until a shaggy dough begins to form. Knead the dough for 810 minutes until it becomes smooth, elastic, and no longer sticky. Wrap the dough in plastic wrap or a damp cloth and let it rest for at least 30 minutes at room temperature.
Step 2: Rolling Out the Dough
After the dough has rested, divide it into smaller portions to make it easier to handle. Use a rolling pin or pasta machine to roll out each portion to your desired thickness. Jamie Oliver often rolls semolina pasta a little thicker than egg pasta to preserve its bite and texture. Dust with additional semolina as needed to prevent sticking.
Step 3: Cutting the Pasta
Cut the rolled-out dough into your preferred shape tagliatelle, pappardelle, or even hand-shaped varieties like orecchiette. Lay the cut pasta on a semolina-dusted tray or cloth to dry slightly before cooking. This step helps the pasta maintain its shape in boiling water.
Step 4: Cooking the Pasta
Bring a large pot of salted water to a boil. Fresh semolina pasta cooks quickly usually within 2 to 4 minutes, depending on the thickness. Taste for doneness and drain immediately when it reaches your desired texture. Reserve a bit of the cooking water to mix with sauce if needed.
Recommended Sauces for Semolina Pasta
Rustic Tomato Sauce
Semolina pasta pairs wonderfully with a slow-cooked tomato sauce rich in garlic, onion, and fresh herbs. Jamie Oliver often uses fresh basil and extra virgin olive oil to complete this classic pairing.
Garlic and Olive Oil (Aglio e Olio)
For a light option, try tossing your pasta with sautéed garlic, olive oil, chili flakes, and a touch of lemon zest. This minimal yet flavorful sauce allows the semolina’s texture to shine.
Mushroom and Herb Butter
Earthy mushrooms sautéed in butter with thyme and parsley complement the natural nuttiness of semolina pasta. Add grated Parmesan to bring richness to the dish.
Traditional Pesto
Fresh basil pesto is another favorite. The richness of nuts and cheese contrasts beautifully with the firm bite of semolina pasta. Jamie often adds a squeeze of lemon for brightness.
Tips for Perfect Homemade Semolina Pasta
Don’t Skip the Resting Time
Resting the dough allows the gluten to relax, making it easier to roll and shape. It also improves the pasta’s texture after cooking.
Kneading is Key
Well-kneaded dough leads to pasta that is elastic and easy to handle. If your dough feels too dry, add a teaspoon of water. If it’s too wet, sprinkle in a bit more semolina.
Use Semolina for Dusting
Instead of all-purpose flour, dust your surface and pasta with semolina. This keeps the flavor consistent and prevents sticking without making the dough soggy.
Don’t Overcook
Fresh semolina pasta cooks faster than dried pasta. Keep a close eye during boiling and taste frequently to avoid overcooking.
Adapting the Recipe
Add Flavor to the Dough
While the traditional semolina and water recipe is perfect on its own, you can enhance it with added flavor. Try mixing in finely chopped herbs, spinach purée, or even a pinch of turmeric for color.
Try Different Shapes
Jamie Oliver encourages creativity in the kitchen. Use cutters or your hands to create unique pasta shapes. Semolina dough is sturdy enough for rolled, twisted, or pinched varieties.
Make It Vegan
This recipe is naturally vegan, making it a great option for those avoiding animal products. Pair it with plant-based sauces for a fully vegan meal.
Storing and Freezing
Short-Term Storage
You can store fresh semolina pasta in the refrigerator for up to 2 days. Keep it covered in an airtight container and dusted with semolina to prevent sticking.
Freezing Instructions
To freeze, lay the pasta flat on a tray in a single layer and freeze until solid. Transfer to a freezer-safe bag or container. Cook directly from frozen no need to thaw.
Why Jamie Oliver’s Semolina Pasta Stands Out
Accessibility and Simplicity
This recipe doesn’t require special ingredients or complicated techniques. It encourages home cooks to embrace pasta making without intimidation. Jamie’s relaxed, encouraging tone is perfect for first-timers.
Flavorful and Flexible
The use of semolina adds complexity to the pasta without needing eggs, cheese, or extras in the dough itself. It’s the perfect base for all types of sauces, from meaty ragùs to fresh garden vegetables.
Rooted in Tradition
While modern in presentation, Jamie Oliver’s semolina pasta honors old-world techniques. It’s a nod to rustic Italian kitchens where food is made by hand and shared with family.
Jamie Oliver’s semolina pasta recipe proves that great food doesn’t have to be complicated. With just two ingredients and a little time, you can create pasta that’s full of character, flavor, and texture. Whether you serve it with a rich tomato sauce, a fresh herb dressing, or simply with olive oil and Parmesan, this semolina pasta is sure to become a favorite in your kitchen. It’s a fantastic introduction to pasta making for beginners and a reliable go-to for experienced cooks seeking authentic results. Bring the tradition of handmade pasta into your home with this satisfying and timeless recipe.