Fresh Semolina and Egg Pasta

Fresh pasta is literally at your fingertips as you knead together flour, salt, eggs and olive oil to make a delectable pasta dough.

Rated 4.6 from 187 votes

Prep Time

30M

Total Time

1H5M

Servings

8 servings

2 cups all-purpose flour

2 cups semolina flour

1 pinch salt

6 large eggs

2 tablespoons olive oil

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Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.

Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.

Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.

Fresh Semolina and Egg Pasta

What You Need

Instructions

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