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.

jenn

Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
30 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

197 calories; protein 7.9g 16% DV; carbohydrates 24.1g 8% DV; fat 7.4g 11% DV; cholesterol 139.5mg 47% DV; sodium 53.2mg 2% DV. Full Nutrition
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Reviews (221)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/24/2005
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!) Read More
(236)

Most helpful critical review

Rating: 1 stars
07/14/2003
this recipe had too much flour for the amount of eggs. if you want to try to knead it for ten minutes only to have it flake apart and not work, use this recipe. Read More
(28)
264 Ratings
  • 5 star values: 200
  • 4 star values: 38
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 9
Rating: 5 stars
09/24/2005
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!) Read More
(236)
Rating: 5 stars
02/11/2004
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! Read More
(191)
Rating: 4 stars
03/28/2003
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! Read More
(138)
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Rating: 5 stars
07/10/2005
This recipe was perfect. I have tried many recipes in the past and this is by far the best. I agree with others on this site that using extra large eggs would probably be better, but as I am experienced in dough making, I added a little bit more olive oil and a splash of water to get the moisture content correct. I kneaded by hand for eight minutes and set it in a zip lock freezer bag and when It came out it was satin smooth and went through my pasta roller and cutter without a hitch. I made 40 palm sized (using a tart cutter) super raviolis with this recipe and had enough left over for a quick bowl of basil and butter spaghetti (with roasted and chopped pine nuts) This recipe rocks! Read More
(94)
Rating: 5 stars
02/11/2004
Oh My Gosh - This is sooooo easy and delicious. I basically threw everything into my Kitchen Aid let it do its thing until the dough was soft and pliable. I don't think I'll ever use another pasta dough recipe again except for this one. Read More
(90)
Rating: 5 stars
02/11/2004
Excellant end result. The dough was too sticky after letting it set for the first 30 min & it wouldn't go through the pasta maker very well. So we let it set for another 30 minutes wrapped in plastic and that made all the difference. It was perfect to work with then! Read More
(66)
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Rating: 5 stars
03/11/2006
This was my first time making pasta and this recipe gets top marks with me! At first I was concerned the pasta would be too dry but after the appropriate amount of kneading it turned out just perfect! Thank goodness for my KitchenAid I don't think I would've tried this without it's help. Read More
(40)
Rating: 4 stars
10/03/2003
The pasta came out really good. I started out making it on the counter by hand and it was too messy so I ended up dumping everything in my Kitchenaid. I will definately make this again, but only in my Kitchenaid. Read More
(38)
Rating: 5 stars
12/19/2011
I have read a great number of the reviews for this recipe as well as number of other pasta recipes on this site. I am a virtual novice at cooking and have the patience of a kid (I’m 50). I can cook, a little, so I’m not the worst out there but not far from it. I tried this because I bought my wife a new kitchenAid along with the pasta attachments. Being a gadget kind of guy I had to try these new machines out. So off I went, on a mission to make pasta. I was a little concern I was about to make a complete flop. I got the right flour (went all over town trying to find Semolina flour, found it at whole foods), the right eggs (read to use x-large eggs), and olive oil. Mixed and kneaded it up in the kitchenAid then kneaded the dough by hand for a few minutes. Let it rest about 30 mins (read that too) and then got out the pasta attachments and rolled out perfect dough, cut it into linguini and was thoroughly impressed with how well things came together. I made a total of three batches, two of which My wife and I made raviolis. She is the cook and made a spinach, regatta cheese filling and we ate wonderfully all weekend. Now I have a lot of ravioli in the freezer and ready to try again. I did add some herbs to the last batch and found it harder to work with so I think I will mill the dried herbs to a finer texture before I do that again but it tasted wonderful. Good luck. If can do it anyone can. Read More
(36)
Rating: 1 stars
07/14/2003
this recipe had too much flour for the amount of eggs. if you want to try to knead it for ten minutes only to have it flake apart and not work, use this recipe. Read More
(28)
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