Working with semolina does not require an extensively equipped kitchen, but having the right tools makes the experience more enjoyable and produces better results. Whether you are making fresh pasta, baking semolina bread, or preparing traditional desserts, this guide covers the equipment that will serve you well in your semolina cooking adventures.
We have divided these tools into essential items that every home cook working with semolina should have, and helpful additions that make specific tasks easier but are not strictly necessary for beginners.
Essential Tools for Every Kitchen
These are the foundational items you need for basic semolina cooking. Most home kitchens already have many of these tools.
Digital Kitchen Scale
Precision matters when working with flour, and a digital kitchen scale is the single most important tool for consistent results. Measuring flour by weight rather than volume eliminates the variability that comes from how loosely or densely flour is packed into measuring cups.
For pasta making, the ratio of flour to eggs is critical, and even small variations can affect the dough's texture. A scale that measures in 1-gram increments provides the accuracy needed for reliable recipes. Look for a scale with at least 5kg capacity to accommodate larger batches.
Measuring Tip
When recipes provide measurements in cups, use these approximate conversions for semolina: 1 cup fine semolina equals approximately 170 grams; 1 cup coarse semolina equals approximately 165 grams. However, weighing is always more accurate.
Large Work Surface
Pasta making requires space to knead dough, roll out sheets, and cut shapes. A dedicated pasta board, large wooden cutting board, or clean section of benchtop at least 60 centimetres square provides adequate room to work comfortably.
Wooden surfaces are traditional and many pasta makers prefer them, claiming the texture helps with dough handling. However, any clean, smooth surface works well. Some cooks use a silicone baking mat, which provides a non-slip surface and can be rolled up for storage.
Bench Scraper
This inexpensive tool is invaluable for pasta making. Use it to scrape stuck dough from your work surface, portion dough pieces, and keep your work area clean during the pasta-making process. A bench scraper with a metal blade and comfortable handle is ideal.
Mixing Bowls
A set of sturdy mixing bowls in various sizes is essential for any baking. Stainless steel bowls are durable and easy to clean, while glass bowls let you see the contents from all angles. For semolina desserts like halva, heavy-bottomed bowls that can go on the stovetop are particularly useful.
Rolling Pin
For hand-rolling pasta, a long rolling pin without handles (the Italian style mattarello) offers the best control and leverage. These are typically 80 centimetres or longer and allow you to roll large sheets evenly. Standard Western-style rolling pins with handles work too, though they require more technique to roll thin, even sheets.
Sharp Knives
A good chef's knife handles most cutting tasks, from portioning dough to slicing fresh pasta. For some pasta shapes, a lighter, more nimble knife provides better control. Keep your knives sharp for clean cuts; dull blades tear rather than slice, which matters when cutting delicate fresh pasta.
Knife Care
Clean and dry knives promptly after use when working with dough. Semolina dough left on blades can harden and be difficult to remove. Never put good knives in the dishwasher, as the harsh environment damages edges and handles.
Helpful Tools That Make Life Easier
These tools are not strictly necessary but significantly improve the experience of working with semolina.
Pasta Machine
A hand-crank or electric pasta machine transforms pasta making from a workout into a pleasure. These machines roll dough to consistent thickness and often include cutting attachments for fettuccine and spaghetti. Rolling by hand is a worthwhile skill to develop, but a machine makes the process faster and more reliable.
Hand-crank models from manufacturers like Marcato and Imperia are reliable workhorses found in Italian kitchens for generations. Electric models and attachments for stand mixers offer convenience for those who make pasta frequently.
Stand Mixer with Dough Hook
While many pasta purists prefer hand kneading, a stand mixer with a dough hook makes quick work of developing gluten in semolina dough. This is particularly helpful for larger batches or for cooks with wrist or hand issues that make extensive kneading uncomfortable.
If you already own a stand mixer, using it for pasta dough is an easy decision. The kneading time is typically shorter than by hand, and the results are consistent.
Drying Rack
Fresh pasta needs somewhere to dry before cooking or storage. Purpose-made pasta drying racks hold multiple strands of long pasta like fettuccine or spaghetti, keeping them separated while they dry. Alternatives include draping pasta over a clean broomstick suspended between chairs, or forming pasta into loose nests on trays dusted with semolina.
Wooden Gnocchi Board
For making ridged gnocchi or other textured pasta shapes, a traditional wooden gnocchi board (rigagnocchi) creates the characteristic grooves that help sauce adhere. A fork can substitute for this specialised tool, though the pattern will be different.
DIY Alternative
If you do not have a gnocchi board, press each gnocchi against the back of a fork while rolling it with your thumb. This creates a pattern of grooves on one side and a thumbprint indentation on the other, both of which help sauce cling to the pasta.
Tools for Semolina Baking and Desserts
If your semolina interests extend beyond pasta to baking and desserts, additional tools become relevant.
Heavy-Bottomed Saucepans
Semolina desserts like halva require slow cooking over steady heat. Heavy-bottomed pans distribute heat evenly and prevent scorching. This is particularly important when toasting semolina in fat, where burnt spots can ruin an entire batch.
Baking Pans
Square or rectangular baking pans are standard for semolina cakes like basbousa. A 23x33 centimetre pan (9x13 inches) is a useful size that works for most recipes. Non-stick or well-seasoned pans make releasing syrup-soaked cakes much easier.
Wooden Spoons
For stirring hot semolina desserts, wooden spoons remain unmatched. They do not conduct heat like metal (keeping your hands safe), do not scratch non-stick surfaces, and feel natural in the hand for the long stirring required by some recipes.
Fine Mesh Strainer
When sifting semolina or straining syrups for desserts, a fine mesh strainer is essential. Look for a sturdy model with a comfortable handle and hooks that rest on bowl rims for hands-free straining.
Storage and Organisation
Proper storage extends the life of both your semolina and your equipment.
Airtight Containers
Store semolina in airtight containers to protect it from humidity, pests, and flavour transfer from other pantry items. Glass containers with rubber-sealed lids are ideal; clear containers let you see contents at a glance and check for any issues.
Tool Storage
Pasta machines should be stored in a dry location, ideally in their original box or a cloth cover to protect the rollers from dust. Clean and completely dry all tools before storage to prevent rust (on metal items) or mould (on wooden items).
Building Your Kitchen Over Time
You do not need to acquire everything at once. Start with the essentials: a scale, a good work surface, a rolling pin, and a bench scraper. These basic tools allow you to make fresh pasta by hand, which is a valuable skill to develop regardless of what equipment you eventually acquire.
As your semolina cooking expands, add tools that match your interests. If you find yourself making pasta weekly, invest in a quality pasta machine. If desserts become a focus, prioritise heavy-bottomed cookware and proper baking pans. Let your cooking interests guide your purchases rather than trying to equip for every possibility at once.
Quality matters more than quantity. A few well-made tools that last decades are better than a drawer full of cheap equipment that frustrates you with poor performance. Buy the best you can afford for items you use frequently, and economise on tools you use rarely.
With the right equipment in your kitchen, working with semolina becomes a genuine pleasure rather than a struggle. Invest in quality basics, add specialised tools as your interests develop, and enjoy the process of creating delicious semolina dishes in your own home.