Fresh Semolina and Egg Pasta

Fresh Semolina and Egg Pasta

160
jenn 1

"Just like Mama used to make! Nothing beats fresh pasta, and this simple semolina and egg recipe is the best thing ever. You can use this recipe to make any style of pasta you like, from fettucine to ravioli to lasagna. Semolina is a special variety of wheat flour available at health food stores and gourmet grocery stores."

Ingredients

1 h 5 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 54.5g
  • 18%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 140 mg
  • 46%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

160
  1. 190 Ratings

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Most helpful

Kneaded the dough in the KitchenAid stand mixer, then made spaghetti with the pasta maker attachment. It was delicious! (I did add 1 tsp. dry basil and 1 tsp. dry oregano for a little kick!)

Most helpful critical

this recipe had too much flour for the amount of eggs. if you want to try to knead it for ten minutes only to have it flake apart and not work, use this recipe.

Kneaded the dough in the KitchenAid stand mixer, then made spaghetti with the pasta maker attachment. It was delicious! (I did add 1 tsp. dry basil and 1 tsp. dry oregano for a little kick!)

This is an excellent basic pasta recipe. The semolina makes all the difference. I have made fresh pasta off and on for years, and this would make a great first-time pasta. It works well when ...

I don't know what the previous reviewer did wrong, but this pasta had just the right amount of liquid to dry ingredients. The key for me was to do the mixing in a KitchenAid stand mixer. Then ...

Oh My Gosh - This is sooooo easy and delicious. I basically threw everything into my Kitchen Aid, let it do its thing until the dough was soft and pliable. I don't think I'll ever use another p...

This recipe was perfect. I have tried many recipes in the past and this is by far the best. I agree with others on this site that using extra large eggs would probably be better, but as I am exp...

Excellant end result. The dough was too sticky after letting it set for the first 30 min & it wouldn't go through the pasta maker very well. So we let it set for another 30 minutes wrapped in ...

This was my first time making pasta and this recipe gets top marks with me! At first I was concerned the pasta would be too dry, but after the appropriate amount of kneading, it turned out just ...

I haven't made good pasta before, but this receipe worked really well. I found rolling with a rolling pin was fairly easy if I used short quick strokes but the kneading was strenuous - next time...

The pasta came out really good. I started out making it on the counter by hand and it was too messy so I ended up dumping everything in my Kitchenaid. I will definately make this again, but on...