Just like Mama used to make—well, almost. Our version is easier but every bit as delicious! Nothing compares to fresh pasta with its tender bite and flavor far superior to store-bought varieties. This simple semolina-and-egg dough comes together quickly in a food processor, making it perfect for everything from fettuccine to ravioli or lasagna. Pair it with your favorite sauce and taste the difference homemade pasta makes.
INGREDIENTS:
2 cups all-purpose flour
2 cups semolina flour
1/4 teaspoon salt
6 large eggs
2 tablespoons olive oil
METHOD:
Place the flours and salt in the bowl of a food processor; pulse a few times to combine.
Add the eggs and olive oil. Pulse to mix, then process until the dough comes together and pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead until smooth and supple, about 8–12 minutes. Dust with semolina as needed to prevent sticking.
Wrap the dough tightly in plastic and let it rest at room temperature for 30 minutes.
Roll out the dough with a pasta machine (see below) and cut into your favorite shape—or use it to make stuffed pastas like ravioli. A stand mixer with a pasta attachment also works beautifully.
Bring a large pot of water to a boil and add 4 teaspoons of salt. Cook the pasta until tender but al dente, 1–5 minutes depending on thickness. Drain and toss with your favorite sauce.
Rolling Out Pasta Dough
A pasta machine is your best friend for flawless dough:
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Use it for the final kneading—roll the dough through the widest setting, fold into thirds, and repeat until shiny and elastic.
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Gradually reduce settings until the desired thickness is reached.
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Extra hands help! Have someone turn the handle while you guide the dough.
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Keep unused dough wrapped in plastic to prevent it from drying out.
How to Store Fresh Pasta in the Freezer
Arrange cut pasta on a parchment-lined baking sheet.
Freeze until firm, about 1 hour.
Transfer to a zipper-top bag or airtight container. Use within 1 week for best quality. (A vacuum sealer extends freshness, but don’t compress too tightly or the pasta may crush.)
Cook from frozen—do not thaw. Add a few extra minutes to the cooking time, depending on thickness.
VIDEO: Here’s a useful video by Mario Batali about how to roll pasta dough:
