semolina pasta recipe
The Best semolina pasta recipe
I also appreciate how semolina pasta is naturally lower in carbs than regular pasta, making it a gentler option for those watching their intake, though it’s still packed with flavor and texture. It’s a great way to enjoy pasta without feeling guilty, and it’s easy to customize with whatever proteins or veggies you have on hand. Plus, cooking it in bulk is a breeze—it reheats beautifully, so it’s perfect for meal prep. It’s that kind of dish that feels like a little treat every time you make it.
Classic Semolina Pasta with Garlic Tomato Sauce
A simple, comforting dish featuring light, airy semolina pasta baked with a rich tomato-garlic sauce. Perfect for a quick weeknight meal.
🥘Ingredients
- 2 cups all-purpose semolina flour
- 1 tsp salt
- 1 cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup heavy cream (optional)
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
Mix semolina flour and salt in a bowl. Stir in ¼ cup water to form a dough. Roll out thinly (about ⅛-inch thick) and cut into 2-inch squares. -
3
Heat olive oil in a pan over medium heat. Sauté garlic until fragrant, then add crushed tomatoes, salt, and pepper. Simmer for 10 minutes. -
4
Transfer pasta squares to the pan with sauce. Stir in heavy cream if using. Bake on the baking sheet at 425°F for 15–20 minutes, until edges are golden. -
5
Remove from oven and let cool slightly before serving.
🔧Equipment
- Mixing bowl
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Semolina Pasta with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Semolina Pasta with Garlic Tomato Sauce
How do I know when semolina pasta is fully cooked?
Most semolina pasta reaches al dente when it resists a slight bite and the edges pull away from the pot when you lift it with a fork. Test a piece by biting gently—it should still have a slight firmness in the center. Overcooking can make it mushy, so aim for that slight resistance.
Can I substitute regular pasta for semolina pasta in this recipe?
No, semolina pasta has a distinct texture and chewiness that regular pasta lacks. It’s best used as written for the dish’s intended texture. If you must, try a gluten-free semolina alternative, but results may differ.
What if I don’t have a heavy-bottomed pan for cooking?
A heavy-bottomed pan helps distribute heat evenly, but any sturdy pan will work. Just stir occasionally to prevent sticking, and cook slightly longer than the recipe suggests to account for uneven heat. A nonstick spray can also help if needed.
How can I make this recipe ahead of time?
You can prep the sauce and store it in the fridge for up to 3 days or freeze it for up to 1 month. Cook the pasta fresh when serving to avoid a gummy texture. Reheat gently in a pan with a splash of water or broth.
