How to Make Fresh Semolina Pasta

Making-Fresh-Pasta-1Just like Mama used to make — well, almost. Our version is easier and just as tasty! Nothing beats fresh pasta, and this simple semolina and egg pasta dough is so easy to make. Rather than mixing by hand, we use a food processor to do the mixing. Use this recipe to make any style of pasta you like, from fettuccine to ravioli to lasagna. Locally grown and milled organic semolina flour is available at T & L Coke Farms.


2 cups all-purpose flour
2 cups semolina flour
1/4 teaspoon salt
6 large eggs
2 tablespoons olive oil


Place all-purpose flour, semolina flour, and pinch of salt in bowl of food processor and pulse a few times to combine the ingredients. Break the eggs into bowl and add olive oil. Pulse to begin mixing the dough and then process until dough comes together and leaves the side of the bowl.

Turn out dough onto a lightly floured surface and knead dough until it is smooth and supple, about 8 to 12 minutes. 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. Cut into your favorite style of pasta or stuff with your favorite filling to make ravioli. Alternately, if you have a stand mixer, KitchenAid makes a pasta extruding device attachment that is well worth the money if you enjoy making fresh pasta.

Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 5 minutes depending on thickness. Drain immediately and toss with your favorite sauce.

*Rolling Out Pasta Dough

A pasta machine is a pasta maker’s best friend. Here are a few tips for flawless dough:

  • Use the machine for the final kneading. Run the dough through the widest setting on the machine, fold into thirds, and roll again. Continue this process until the dough is shiny and elastic.
  • Work the dough through the settings of the machine, starting at the widest setting, until the desired thickness is reached.
  • Four hands are better than two: enlisting some help with turning the handle of the pasta machine will make this job much easier.
  • If you’re working with only a portion of the dough at a time, keep the remainder wrapped in plastic to prevent it from drying out.

Here’s a useful video by Mario Batali about how to roll pasta dough:

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