Active Time

　　10 minutes

　　Total Time

　　1 hour, 10 minutes

　　This egg-less pasta dough—perfect for hand made shapes, like orrechiette, cavatelli and pici—quickly comes together in the food processer. For an even easier approach, use a stand mixer fitted with the dough hook and let the machine do all the kneading.

　　

Ingredients

6–8 servings (about 24 ounces)

　　1 1/2 cups semolina flour

　　1 teaspoon kosher salt

　　1 3/4 cups all-purpose flour, plus more for surface

　　

Step 1

Blend semolina flour, salt, 1 3/4 cups all-purpose flour, and 1 cup warm water in a food processor until mixture just begins to form a ball. Turn out dough onto a work surface lightly dusted with all-purpose flour and knead, incorporating more flour if needed to keep dough from sticking, until smooth and elastic, 8–10 minutes. Wrap dough in plastic wrap and let rest at room temperature 1 hour.

　　

Do Ahead

Step 2

Dough can be made 1 day ahead; wrap in plastic wrap and chill. Let dough come to room temperature before shaping.

　　Cooks' Note

　　Semolina flour is available at Italian markets, specialty foods stores, and some supermarkets.