Balancing that with 00 or AP flour is essential to a tender, but sturdy noodle. The ideal ratio is about 55% 00 or AP to 45% semolina – so just a little less than half the flour should be semolina. Here are some optional items that can make your pasta making experience more fun!
Cut a small chunk of dough off your quarter and roll it thinly like a snake on the board, cutting at between 10 and 12 inches. Lay each piece on a sheet tray coated with a thick dusting of semolina flour. To avoid sticking, roll each strand into the semolina to coat.
Allow your semolina pasta dough to rest at room temperature for 30 minutes. Keep it tightly wrapped in cling wrap or a beeswax wrap to prevent drying out. If you don’t plan to roll it out after 30 minutes, store it in the fridge instead. Then simply pull it out 30 minutes before you want to roll it out. It can be kept there for 1-2 days.
Toss fresh pasta in semolina flour and place on a tray. *Be liberal when dusting and tossing the fresh pasta in semolina flour so that it does not stick together.*. Cook fresh pasta in salted boiling water. Length of time depends on the shape you make. Fresh pasta will cook much faster than store bought pasta.