Fresh Semolina and Egg Pasta

    55 min

    Nothing beats fresh pasta, and this recipe is so easy. You can use this to make any shape of pasta you like, from tagliatelle to ravioli to lasagne.

    238 people made this

    Serves: 8 

    • 250g (9 oz) plain flour
    • 350g (12 oz) semolina
    • 1 pinch salt
    • 6 large eggs
    • 2 tablespoons olive oil

    Prep:50min  ›  Cook:5min  ›  Ready in:55min 

    1. Thoroughly sift together flour, semolina and salt. On a clean surface, make a mountain out of flour mixture then make a deep well in centre. 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.
    2. 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 cling film and allow it to rest at room temperature for 30 minutes.
    3. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favourite shape of pasta or stuff with your favourite filling to make ravioli.
    4. Bring water to a boil in a large pot, then add 2 dessertspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Pasta will rise to top when finished. Drain immediately and toss with your favourite sauce.


    While working, always cover sitting dough with a damp cloth to prevent from drying out.

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    Reviews in English (211)


    I have only made this the once but I have never had home made pasta before so I cannot compare it to anything apart from shop bought dry packet pasta, may need to get more experience with fresh pasta before giving a proper opinion but it was tasty xxxx  -  10 Jul 2015


    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!)  -  24 Sep 2005  (Review from Allrecipes US | Canada)


    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!  -  06 Jan 2002  (Review from Allrecipes US | Canada)