Homemade Semolina Pasta

Create a taste of Italy in the comfort of your own kitchen with this homemade semolina pasta recipe. Mixing all-purpose flour and semolina flour with eggs, salt, and olive oil, you’ll craft a deliciously tender and elastic dough, perfect for shaping into your favorite pasta shapes and devouring with your favorite sauces.

Ingredients

• 2 cups all-purpose flour, 2 tablespoons semolina flour, 2 large eggs, 1 teaspoon salt, 1 tablespoon olive oil

Instructions

Combine the all-purpose flour and semolina flour in a large mixing bowl. Whisk the flours together to remove any lumps and aerate the mixture.

Create a well in the center of the flour mixture and add the eggs, salt, and olive oil.

Using a fork, gently incorporate the eggs and wet ingredients into the flour mixture, starting from the inner rim of the well. As the mixture starts to come together, switch to using your hands to knead the dough.

Be prepared to get a little messy! You can also use a stand mixer with a dough hook attachment if you prefer.

Knead the dough for about 10 minutes, until it becomes smooth and elastic. You can test the dough by poking it gently with your finger – if it springs back quickly, it’s ready.

Wrap the dough in plastic wrap or a damp cloth and let it rest for at least 30 minutes.

This will allow the gluten to relax, making the dough easier to roll out. Divide the dough into 6 equal pieces, depending on how thick or thin you like your pasta.

Roll out each piece into a long, thin rope, using a pasta machine or a rolling pin.

If using a pasta machine, start at the thickest setting and gradually decrease the thickness as you roll. If using a rolling pin, aim for a thickness of about 1/16 inch.

Cut the rolled-out pasta into your desired shape – spaghetti, fettuccine, or pappardelle work well with this recipe.

Cook your freshly made pasta in a large pot of boiling, salted water for 2-4 minutes, or until it floats to the surface. Drain, serve, and savor the fruits of your labor!

Notes

Semolina flour adds a lovely yellow color and a coarse, gritty texture to the pasta, so don’t skip it.

Make sure to whisk the flours well to remove any lumps.

If you find the dough too sticky, add a little more all-purpose flour.

If it’s too dry, add a tiny bit of egg or olive oil.

Resting the dough is essential, so don’t skip this step! It’ll make the dough much easier to roll out.

If you don’t have a pasta machine, don’t worry! A rolling pin will do the trick.

Just be patient and take your time to get the desired thickness.

Remember to cook your pasta al dente, which means it should still have a bit of bite or chew to it.

Overcooking can make it mushy and unappetizing.

Nutrional Value

• Calories: 240
• Total Fat: 2.5g
• Saturated Fat: 0.5g
• Cholesterol: 60mg
• Sodium: 150mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 6g