320gramsSemolina flour (Course ground Durum wheat)
160mlwater
Instructions
Mix & Form the DoughAdd 320 g semolina to a bowl. Make a well in the center and pour in 160 ml water. Use a fork to gradually pull flour into the water until it thickens.
Use your hands or a bench scraper to keep incorporating flour and begin kneading until it forms a rough, shaggy dough (about 2–3 minutes). Discard any dry bits that won’t blend in.
Transfer to a counter and knead 15–18 minutes, until the dough is soft, tacky (not sticky), and nearly smooth.If sticky, add flour 1 teaspoon at a time.If dry, lightly mist or dampen your hands.
Wrap tightly in plastic wrap and rest at room temperature for 1–2 hours. After resting, roll and shape the dough