Barilla linguine is already quite clean, containing only durum wheat semolina with no seed oils or artificial additives. DIY organic version eliminates potential GMO wheat and provides superior nutrition from organic, stone-ground semolina.
Based on: Pâtes linguine collezione 500g
· Makes approximately 6-7 servings (500g fresh pasta)
· Serving: 80g (about 1.5 cups cooked)
Why This Recipe is Seed Oil Free
Commercial Pâtes linguine collezione 500g 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
350g (about 2.5 cups) · Bob's Red Mill Organic Durum Wheat Semolina
Primary structure and protein source - durum wheat provides the perfect gluten strength for pasta texture
Filtered water
160ml (about 2/3 cup) · Filtered tap water or spring water
Hydrates the semolina and activates gluten formation for proper pasta dough consistency
Extra virgin olive oil
15ml (1 tablespoon) · California Olive Ranch Organic Extra Virgin Olive Oil
Adds richness and helps create silky texture while providing healthy monounsaturated fats
Fine sea salt
5g (1 teaspoon) · Redmond Real Salt Fine Sea Salt
Enhances wheat flavor and strengthens gluten structure for better texture
Instructions
Step 1. Create a well with the semolina flour (350g) on a clean work surface. Make a deep crater in the center, leaving about 1-inch walls. This traditional method allows you to gradually incorporate liquid without creating lumps.
Step 2. Combine the filtered water (160ml), olive oil (15ml), and salt (5g) in a small bowl, whisking until salt dissolves completely. Pour this mixture into the flour well gradually while using a fork to slowly incorporate flour from the inner walls. Work methodically - rushing this step creates tough pasta.
Step 3. When the mixture becomes too thick to stir with a fork (after about 3-4 minutes), begin kneading by hand. Knead vigorously for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. The dough should pass the 'windowpane test' - you can stretch a small piece thin enough to see light through without tearing.
Step 4. Wrap the dough tightly in plastic wrap and rest at room temperature for 30-60 minutes. This resting period allows gluten to relax and makes rolling much easier. Don't skip this step or your pasta will be tough and difficult to roll.
Step 5. Divide rested dough into 4 equal portions (about 130g each). Working with one portion at a time (keep others covered), roll through pasta machine starting at widest setting. Fold dough in half and roll again 2-3 times at widest setting to create smooth texture, then progress through narrower settings until you reach setting #6 or #7 for linguine thickness.
Step 6. Cut rolled pasta sheets using linguine cutter attachment or by hand into 3mm wide strips. Dust lightly with semolina to prevent sticking. Nest the cut pasta loosely on a floured baking sheet - tight nesting causes clumping.
Step 7. Cook immediately in heavily salted boiling water (use 1 tablespoon salt per quart water) for 2-3 minutes until al dente. Fresh pasta cooks much faster than dried. Taste after 2 minutes - it should be tender but still have slight bite. Reserve 1 cup pasta water before draining for sauce adjustment.
Step 8. Store uncooked pasta covered in refrigerator up to 3 days, or freeze in single-layer on baking sheet then transfer to freezer bags for up to 3 months. Cook frozen pasta directly from freezer, adding 30-60 seconds to cooking time.
Storage
Fresh pasta keeps 3 days refrigerated, 3 months frozen. Always dust with semolina to prevent sticking. Cook immediately for best texture.
Cost Comparison
Cost per serving (homemade)$0.45
Cost per serving (store-bought)$0.35
Savings-29%
DIY costs more per serving due to premium organic ingredients and labor intensity. However, you gain superior nutrition from organic stone-ground semolina, eliminate processing additives, and enjoy fresher taste and texture impossible to achieve with commercial dried pasta.