Fresh Semolina and Egg Pasta
Discover the art of making *Fresh Semolina and Egg Pasta*, a recipe that transforms simple pantry staples into silky, homemade pasta that’s far superior to anything store-bought. Crafted with a blend of semolina flour and all-purpose flour, this dough gains its signature texture—firm yet tender—from kneading and resting, creating the perfect base for your favorite pasta shapes like fettuccine or lasagna sheets. With just eggs, a hint of olive oil, and a pinch of salt, this recipe captures the essence of classic Italian cooking. Fresh pasta cooks in just minutes, delivering unmatched flavor and freshness when paired with your favorite sauces, from a rich marinara to a light drizzle of olive oil and herbs. Whether you’re an experienced chef or a curious home cook, this quick and satisfying recipe (ready in under an hour!) will elevate your pasta-making game.
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Recipe Information
Ingredients
- 200 grams Semolina flour
- 100 grams All-purpose flour
- 3 whole Large eggs
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
Instructions
Place the semolina flour and all-purpose flour in a large bowl or on a clean work surface. Create a well in the center of the mound of flour.
Crack the eggs into the well, then add the olive oil and salt.
Using a fork, beat the eggs lightly, gradually incorporating the flour from the edges of the well into the eggs.
Once the mixture becomes too stiff to mix with a fork, begin kneading the dough with your hands. Gather all the flour into the dough, kneading until it forms a cohesive ball.
Knead the dough for about 8-10 minutes, until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour onto the surface and the dough as needed.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to allow the gluten to relax.
After resting, divide the dough into 4 equal pieces. Keep the pieces you are not working with covered to prevent them from drying out.
Using a pasta machine or rolling pin, roll out each piece of dough to your desired thickness. If using a machine, start at the widest setting and gradually work down to your desired thickness, dusting the dough lightly with flour to prevent sticking.
Cut the rolled-out dough into your desired shape, such as fettuccine, linguine, or lasagna sheets.
Bring a pot of salted water to a rolling boil. Cook the pasta for 1-2 minutes or until tender. Fresh pasta cooks much faster than dried pasta, so watch it carefully.
Drain the pasta and serve immediately with your favorite sauce or toppings.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 1.0 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 132 mg | 10% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
