Why they don't put salt in pasta dough

Ingredients

• 400 g Semolina Flour (fine semolina, traditional for dried pasta)
• 200 g Cool Tap Water (room‑temperature, about 20 °C)
• 1 tsp Coarse Sea Salt (optional – use for the salted‑dough version only)

Instructions

1. Measure Ingredients

   Weigh 400 g semolina flour and 200 g cool tap water using a kitchen scale. If you want to test the salted version, measure 1 tsp coarse sea salt.

   Time: PT2M

2. Combine Flour and Water (No‑Salt Dough)

   Place the semolina flour in the mixing bowl. With the stand mixer on speed 2 (paddle attachment), slowly drizzle the water in while mixing until a shaggy mass forms.

   Time: PT4M

3. Optional: Add Salt for Salted Dough

   For the salted test batch, add 1 tsp coarse sea salt to the flour before adding water and mix as in step 2.

   Time: PT1M

4. Knead the Dough

   Switch the mixer to the dough hook and continue kneading on speed 2. Knead the no‑salt dough for about 6 minutes total and the salted dough for about 7 minutes total, until the dough feels smooth, slightly tacky, and extensible (can be stretched without tearing).

   Time: PT7M

5. Rest the Dough

   Cover the dough ball with plastic wrap (or a damp towel) and let it rest at room temperature for 20–30 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT30M

   Temperature: 20-22°C

6. Divide and Shape

   Divide the rested dough into 2–3 portions. Using a rolling pin or pasta machine, roll each portion into thin sheets (about 1 mm thick). Cut the sheets into desired shapes (spaghetti, fettuccine, etc.).

   Time: PT10M

7. Dry (Optional)

   If you wish to store the pasta, lay the cut noodles on a drying rack or parchment‑lined baking sheet and let them air‑dry for 12–24 hours until completely brittle.

   Time: PT12H

8. Cook the Pasta

   Bring a large pot of water to a rolling boil, add 2 tbsp salt per litre of water, then drop the fresh pasta in. Cook for 4–6 minutes (or 8 minutes for dried pasta) until al dente. Drain and serve with your favorite sauce.

   Time: PT8M

   Temperature: 100°C

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

70 g

Fat

1 g

Fiber

3 g