Homemade Semolina Pasta
Elevate your pasta night with this irresistible Homemade Semolina Pasta recipe, a simple yet rewarding way to create authentic Italian pasta from scratch! Featuring a perfect blend of semolina and all-purpose flour, eggs, and a drizzle of olive oil, this dough is easy to work with and yields pasta that's tender yet satisfyingly firm to the bite. Whether you’re rolling out fettuccine, crafting lasagna sheets, or trying your hand at pappardelle, this recipe’s step-by-step guidance ensures delicious results every time. Resting the dough allows the gluten to relax, making it effortless to roll thin and cut into your favorite shapes. Boil the freshly made pasta for just a few minutes and savor its unbeatable texture, pairing it with a classic marinara, rich Alfredo, or even a simple olive oil and garlic sauce. Perfect for dinner parties or a cozy homemade meal, this recipe is your ticket to mastering traditional pasta-making at home.
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Recipe Information
Ingredients
- 200 grams Semolina flour
- 50 grams All-purpose flour
- 2 pieces Large eggs
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 2 tablespoons Water (as needed)
Instructions
On a clean surface or in a large mixing bowl, combine the semolina flour, all-purpose flour, and salt. Mix well to distribute the ingredients evenly.
Create a well in the center of the flour mixture. Crack the eggs into the center of the well, add the olive oil, and begin to whisk them gently with a fork.
Gradually incorporate the flour into the eggs by pulling small amounts of the flour from the edges of the well while mixing. Continue until a shaggy dough starts to form.
If the dough feels too dry and crumbly, add water one tablespoon at a time until the dough comes together but remains firm. If the dough feels sticky, add a little more semolina flour.
Knead the dough by hand on a clean surface. Use the heels of your hands to push the dough away from you, then fold it back and rotate. Continue kneading for 8-10 minutes, or until the dough is smooth and elastic.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
Once rested, cut the dough into four equal pieces. Keep the pieces you are not working with covered to prevent them from drying out.
Using a rolling pin or a pasta machine, roll out one piece of dough at a time to your desired thickness. If using a pasta machine, start on the widest setting and gradually move to thinner settings, dusting with semolina flour as needed to prevent sticking.
Cut the rolled-out dough into your desired pasta shape, such as fettuccine, pappardelle, or lasagna sheets. Place the cut pasta on a floured surface or drying rack.
To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and cook for 2-5 minutes, depending on the thickness of your noodles. Drain and serve immediately with your favorite sauce.
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 2.1 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 90 mg | 7% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 555 mg | 12% | |
*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.
