Go Back

Pasta Dough Recipe Semolina

A simple homemade semolina pasta dough with a chewy texture and rich flavor, perfect for shaping into tagliatelle, ravioli, and more.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups semolina flour
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Equipment

  • Large mixing bowl
  • Wooden spoon or fork
  • Clean countertop or pasta board
  • Rolling pin or pasta machine
  • Plastic wrap

Method
 

  1. In a large mixing bowl, combine the semolina flour and all-purpose flour.
  2. Make a well in the center of the flour mixture.
  3. Crack the eggs into the well, then add the olive oil and salt.
  4. Using a fork or your fingers, gradually incorporate the flour into the eggs until a dough forms.
  5. Transfer the dough to a clean countertop and knead for 8–10 minutes until smooth and elastic.
  6. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
  7. Divide the rested dough into smaller pieces and roll each piece out to desired thickness using a rolling pin or pasta machine.
  8. Cut the rolled-out dough into your preferred pasta shapes, dusting with flour as needed to prevent sticking.

Notes

Dough can be refrigerated for up to 24 hours or frozen for up to 3 months. Dust with flour to prevent sticking during rolling.