Fresh Semolina and Egg Pasta

145 Reviews 32 Pics
  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    1 h 5 m
Recipe by  jenn

“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.”

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (145)

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B. Scott Andrews

B. Scott Andrews

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 am feeling wild and crazy and add fresh herbs, spinach, chili powder, or whatever tickles my fancy. I added some cracked pepper to the pasta and topped it off with alfredo sauce. What a spicy treat!



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 I removed the dough and did the kneading on the counter. Couldn't have been easier. My one comment is that the dough needed more salt. Also, I hand rolled my ravioli sheets, which probably meant I made them thicker than I would have if I owned a pasta roller. My picky sons and husband both ate these up without complaining!

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Amount Per Serving (8 total)

  • Calories
  • 348 cal
  • 17%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 54.5 g
  • 18%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 159 mg
  • 53%
  • Sodium
  • 102 mg
  • 4%

Based on a 2,000 calorie diet



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