Barilla Spaghetti n5 is a simple dried pasta made from durum wheat semolina with no problematic ingredients or seed oils. Making it at home with organic durum wheat semolina provides superior flavor, texture control, and eliminates any processing additives or potential trace contaminants from industrial manufacturing.
Based on: Spaghetti n5
· Makes approximately 24 servings (2 pounds dried pasta)
· Serving: 85g (about 3 oz)
Why This Recipe is Seed Oil Free
Commercial Spaghetti n5 from Barilla often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic Durum Wheat Semolina Flour
1800g (about 14 cups) · Bob's Red Mill Organic Durum Wheat Semolina
Primary structure-forming ingredient that provides the characteristic chewy texture and golden color of traditional pasta
Filtered Water
720ml (about 3 cups) · Filtered tap water or spring water
Hydrates the semolina to form gluten network and creates proper pasta dough consistency
Fine Sea Salt
18g (about 1 tablespoon) · Redmond Real Salt Fine
Strengthens gluten development and enhances the natural wheat flavor
Instructions
Step 1. Create a large well with the semolina flour (1800g) on a clean work surface or in a large mixing bowl. The well should be deep enough to hold the liquid ingredients without spillage. Add the fine sea salt (18g) directly to the flour and mix briefly to distribute evenly - this ensures proper gluten development.
Step 2. Slowly pour the filtered water (720ml) into the center of the well while using a fork to gradually incorporate flour from the inner walls. Work from the center outward, mixing continuously for 3-4 minutes until a shaggy dough forms. The mixture will look rough and uneven at first - this is normal for semolina doughs.
Step 3. Begin kneading the dough by hand on the work surface, pushing it away from you with the heel of your palm, then folding it back over itself. Knead vigorously for 12-15 minutes until the dough becomes smooth, elastic, and springs back when poked. Semolina requires longer kneading than regular flour to develop proper gluten structure.
Step 4. Wrap the finished dough tightly in plastic wrap and let rest at room temperature for 30 minutes minimum (up to 2 hours is better). This resting period allows gluten to relax, making rolling much easier and preventing the pasta from shrinking back.
Step 5. Divide the rested dough into 8 equal portions (about 315g each). Working with one portion at a time (keep others covered), flatten with your palm and feed through a pasta machine starting at the widest setting. Fold the dough in thirds and pass through again 2-3 times until smooth. Gradually decrease settings, rolling once through each setting until you reach setting #6 for spaghetti thickness (about 1.5mm).
Step 6. Cut the rolled sheets into spaghetti using the pasta machine's cutting attachment or by hand with a sharp knife into 1.5mm wide strips. Immediately toss cut pasta with a light dusting of semolina flour to prevent sticking. Arrange in loose nests on parchment-lined baking sheets.
Step 7. For immediate use: Cook fresh pasta in heavily salted boiling water (1 tablespoon salt per quart water) for 2-3 minutes until al dente. For storage: Let pasta dry completely at room temperature for 2-4 hours until brittle, turning occasionally for even drying. Store dried pasta in airtight containers for up to 6 months - cook for 8-10 minutes when using dried.
Step 8. Usage instructions: Use 85g dried pasta per serving with 4-5 cups boiling salted water. Cook until al dente (dried: 8-10 minutes, fresh: 2-3 minutes), drain reserving 1⁄2 cup pasta water for sauce adjustments. Homemade pasta has superior texture and absorbs sauces better than commercial versions due to rougher surface texture.
Storage
Fresh pasta: refrigerate up to 3 days or freeze up to 3 months. Dried pasta: store in airtight containers in a cool, dry place for up to 6 months. Properly dried homemade pasta keeps as well as commercial varieties.
Cost Comparison
Cost per serving (homemade)$0.40
Cost per serving (store-bought)$0.89
Savings55%
Higher upfront cost for quality organic ingredients, but significant per-serving savings. Homemade pasta offers superior taste and texture control while eliminating processing additives and packaging waste.