Fresh Semolina and Egg Pasta
photo by ninaga1
- Ready In:
- 2 cups all-purpose flour
- 2 cups semolina flour
- 1 pinch salt
- 6 large eggs
- 2 tablespoons olive oil
- 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.
Questions & Replies
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Fabulous recipe! I did use a manual pasta maker, but had to do the initial kneading by hand. It was very stiff so it was very hard on the arms, but well worth it. After running the dough through the machine into sheets, we made linguine out of it. I allowed it to dry on plastic wrap for a couple hours and then placed it well covered in the refrigerator. Had it the next day for dinner with meatballs and it was fabulous. It took about 5 minutes to get al dente. I highly recommend this recipe for anyone who would like to try making homemade pasta. It is absolutely delicious and so much better than boxed pasta! By the way, this makes A LOT! I would say it would probably serve about 10 :) Thanks for sharing!
This is a great recipe. The dough was very easy to handle and the instructions were so clear that they answered my questions before I had a chance to even think about it. We really like the heartiness that the eggs brings into this pasta, and I ended up cooking only about half the total amount. The portions were perfect for us. The remainder is drying and sitting in the freezer waiting its turn. Thanks Spatchcock, you've given us our go-to pasta recipe.
Excellent recipe! I've been using this recipe weekly to make a batch of pasta. I cook part of it immediately and then dry the rest to use throughout the week. I add a small splash of water. Today I tinkered around with substitutes using spelt flour and buckwheat flour and then I added some ground flaxseed. It turned out very well.
This was my first recipe using my Kitchenaid pasta maker (with grinder) attachment. I made it into thin spaghetti. It was soooo easy and fun. We liked fresh so much better than dried. I was afraid it was too stiff a dough but it was perfect. I divided it in half and froze half for the future. With half a recipe my husband and I got two separate meals a couple of days apart. I can hardly wait to make the rest into something else.
This is just foolproof! I was having trouble getting the pasta thin enough (sadly, I can't quite afford a good pasta-maker yet), but I picked up a good tip for Joy of Cooking: When you roll the pasta, divide it into four or more sections and roll them one at a time. The smaller amount of dough is much more manageable. I have added saffron to this and it was really lovely that way, too!
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