Fresh Semolina Pasta (Orichette, etc.): Dry Before Cooking?

Hello!

For semolina & water-based pasta doughs for shapes like orichette and cavatelli, can I cook immediately after making? Should I dry it out for 30mins or so first? Should I dry it out longer, like 5-6 days?

I have heard that with this type of dough (compared to egg dough), it is better to dry it out some rather than cook fresh. Thoughts?

• Posted by: Jason Eskin
• March 11, 2018

• 3820 views
• 1 Comment

• Pasta
• cavatelli
• orichette
• semolina