Fresh Semolina and Egg Pasta

    Fresh Semolina and Egg Pasta


    205 people made this

    About this recipe: 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.

    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 (1)


    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

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