An incredibly easy and versatile recipe to make a basic pasta dough.

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Recipe Summary

prep:
10 mins
additional:
30 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour and salt together in a large bowl; push into a mound and make a well in the center. Place egg, water, and olive oil into the well; mix together, slowly incorporating the flour mixture until dough is combined.

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  • Turn out dough onto a floured work surface; knead until ball forms, 5 to 10 minutes. Divide in half; form into balls. Wrap each dough ball in plastic wrap; rest dough until malleable, about 30 minutes.

  • Remove plastic wrap. Roll out dough balls; cut into desired shapes with a knife or pasta roller.

Cook's Notes:

The semolina flour makes an incredible difference over all-purpose flour, and shouldn't be substituted.

The dough can be colored red by using tomato paste instead of water, or green by using sautéed blended spinach.

This dough is ideally used in a pasta machine, but can be rolled by hand.

Nutrition Facts

95 calories; protein 3.1g; carbohydrates 0.2g; fat 9.2g; cholesterol 93mg; sodium 1198.3mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
02/23/2017
This is five stars for taste but it required far more liquid and time. I started out with the stated 2 tbs of water but the dough would not come together so I kept adding more one tbs at a time for a total of 12. In hindsight I should have added an additional egg or two. Pasta made with semolina is heartier with a rougher texture that helps sauce cling to the pasta. I cooked this for a total of 8 mins in boiling water then added the pasta to a non stick pan with one ladle of the pasta water and two ladles of sauce and let that simmer for two minutes before serving. Thanks for sharing. Read More
(4)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/23/2017
This is five stars for taste but it required far more liquid and time. I started out with the stated 2 tbs of water but the dough would not come together so I kept adding more one tbs at a time for a total of 12. In hindsight I should have added an additional egg or two. Pasta made with semolina is heartier with a rougher texture that helps sauce cling to the pasta. I cooked this for a total of 8 mins in boiling water then added the pasta to a non stick pan with one ladle of the pasta water and two ladles of sauce and let that simmer for two minutes before serving. Thanks for sharing. Read More
(4)
Rating: 5 stars
03/17/2017
Pasta is pasta. I did add just a little more water. Other then that good recipe Read More
(3)
Rating: 5 stars
05/31/2018
I beg to differ with the reviewer that said Pasta is pasta. This is the recipe I have been making for years give or take a tablespoon or two of water and when not made with Semolina flour it is a whole different flavor and texture. I swear by the semolina flour in the pasta I make it holds the sauce better and has a much better flavor. Thank you for submitting this recipe it refreshed my memory. Read More
(2)
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Rating: 5 stars
01/07/2019
Made lasagna with this recipe tonight....substituted the semolina flour for all-purpose and it was great! Read More
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