Barilla Capellini is already remarkably clean with just durum wheat semolina and water - no seed oils, preservatives, or artificial ingredients. DIY organic version upgrades to certified organic semolina and adds optional sea salt for enhanced flavor while maintaining the traditional Italian pasta-making approach.
Based on: Capellini (Spagetti) Nr. 1
· Makes approximately 15 servings
· Serving: 80g dry pasta (equivalent to commercial serving)
Why This Recipe is Seed Oil Free
Commercial Capellini (Spagetti) Nr. 1 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.
The original Capellini (Spagetti) Nr. 1 may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic durum wheat semolina
1200g (about 7.5 cups) · Bob's Red Mill Organic Durum Wheat Semolina
Primary structure-building ingredient that provides the protein and gluten network essential for pasta texture and cooking properties.
Filtered water
480-600ml (about 2-2.5 cups) · Filtered tap water or spring water
Hydrates the semolina to form gluten bonds and create workable pasta dough - amount varies with humidity.
Fine sea salt (optional)
6g (1 teaspoon) · Redmond Real Salt Fine
Enhances flavor and slightly strengthens gluten structure - traditional addition not present in commercial version.
Instructions
Step 1. Create a large mixing bowl and measure 1200g (7.5 cups) organic durum wheat semolina using a kitchen scale for accuracy. If adding salt, whisk 6g (1 teaspoon) fine sea salt evenly throughout the semolina - this prevents uneven distribution that could create salty pockets in finished pasta.
Step 2. Form a well in the center of the semolina mixture, about 6 inches wide. Begin adding filtered water gradually, starting with 480ml (2 cups) and pouring it slowly into the well. Using a fork or your fingers, gradually incorporate semolina from the sides into the water, working from the center outward. The dough should feel slightly rough and hold together when squeezed - add remaining water 1-2 tablespoons at a time only if needed.
Step 3. Turn the shaggy dough onto a clean work surface and knead vigorously for 8-12 minutes until completely smooth and elastic. Proper kneading is critical - the dough should feel silky and spring back when poked. If too sticky, sprinkle with semolina; if too dry and cracking, wet your hands slightly while kneading. Cover with plastic wrap and rest 30-60 minutes at room temperature.
Step 4. Divide rested dough into 8 portions. Working with one piece at a time (keep others covered), roll through pasta machine starting at widest setting and progressing to setting #6 or #7 for capellini thickness (about 1mm). If hand-rolling, roll to 1mm thickness using plenty of semolina for dusting. The sheets should be thin enough to see your hand through but not tear easily.
Step 5. Cut pasta sheets into capellini strips using pasta machine attachment or sharp knife - aim for 1-2mm width strips. Immediately toss cut pasta with semolina flour to prevent sticking. Create small nests by twirling portions around your fingers, then place on parchment-lined baking sheets with space between nests.
Step 6. Air-dry pasta for 2-24 hours depending on humidity, turning nests every few hours for even drying. Pasta is ready when completely dry to the touch and makes a slight rattling sound when moved. For faster drying, use a dehydrator at 95°F for 2-4 hours or oven with light only and door cracked.
Step 7. Store completely dried pasta in airtight glass containers or vacuum-sealed bags for up to 12 months in a cool, dry pantry. To cook: bring salted water to rolling boil (1 tablespoon salt per quart), add pasta, stir immediately, and cook 2-4 minutes until al dente. Fresh homemade pasta cooks faster than commercial dried pasta.
Step 8. Usage: Cook 80g (about 3/4 cup) dried pasta per serving in abundant salted boiling water. Homemade pasta has superior texture and flavor compared to commercial versions, with better wheat flavor and more satisfying bite. Pair with simple sauces that showcase the pasta quality - olive oil and garlic, fresh tomato, or light cream sauces work beautifully.
Storage
Store completely dried pasta in airtight containers in cool, dry pantry for up to 12 months. Ensure pasta is completely dry before storage to prevent mold. Once cooked, consume immediately or refrigerate leftovers up to 3 days.
Cost Comparison
Cost per serving (homemade)$0.88
Cost per serving (store-bought)$0.75
Savings-17%
DIY costs more per serving due to premium organic ingredients, but provides superior nutrition quality, better flavor, zero preservatives, and the satisfaction of traditional pasta-making. Bulk buying reduces costs significantly.