Fresh Semolina and Egg Pasta

Recipe by spatchcock
READY IN: 35mins




  • 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.