Learn how to make your own pasta with an easy recipe. It’s great for anyone, beginners or pros. This yummy semolina pasta has a wonderful taste and fresh quality. You just need semolina flour and water. You can whip up a dish perfect for any meal. It brings a special touch to your cooking.

Shilpa Uskokovic shares her love for making pasta from scratch. She does it joyfully once a month. Semolina’s high protein and gluten make the dough perfect. It’s elastic, firm, and easy to shape. This simple method will wow your guests. It also makes pasta-making a joy in the kitchen.

Key Takeaways

  • The recipe is easy. Any home cook can try it.
  • Semolina flour makes the pasta’s texture great for shapes.
  • You can roll out the pasta smoothly without extra flour.
  • The semolina dough is chewy, different from egg yolk doughs.
  • Store homemade pasta easily: freeze uncooked for two weeks or keep cooked in the fridge for two days.

Making this semolina pasta is both fun and fulfilling. It opens the door to traditional Italian cooking at home. Impress everyone with your homemade pasta skills.

Introduction to Homemade Semolina Pasta

Making homemade pasta is not just cooking. It’s a dive into Italian pasta traditions. It shows a love for freshness, using simple ingredients from Italian homes for ages.

The joy of semolina pasta is in its taste and many uses. Semolina flour’s firmness is perfect for various shapes. Each shape brings a new taste to your meal, from smooth tagliatelle to firm penne. Semolina keeps its texture well in boiling water.

Making pasta at home takes you back to real, old-fashioned cooking. It’s a favorite food worldwide yet remains a big part of Italian food history. Every piece of pasta tells a tale of age-old methods.

When you knead the dough and then eat what you made, it feels great. Homemade pasta is more than just food. It’s about culture and a love for cooking.

Choosing homemade pasta over store-bought shows we value taking our time and enjoying making things. It links us to history, sparks our creativity, and adds new possibilities to our meals today.

Ingredients for Classic Semolina Pasta

Selecting the right ingredients is key to perfect semolina pasta. Every element, from the semolina flour to eggs and olive oil, impacts the texture and flavor. This part explains why high-quality ingredients matter for making great pasta.

Sourcing Quality Semolina Flour

Great pasta starts with quality semolina flour. It’s a coarse flour from durum wheat. This type of flour has lots of protein and gluten. These make the dough stretchy and easy to shape. Look for trusted brands like De Cecco or Bob’s Red Mill. They’re known for good consistency and high quality. You can find semolina flour in big grocery stores or Italian specialty shops. Mixing about 45% semolina flour with 55% “00” or all-purpose flour makes the noodles tender but strong.

Why Olive Oil Enhances Pasta Texture

Adding olive oil to pasta dough is a trick for better texture. Even just a little bit helps keep the pasta from getting dry. It also makes it a bit softer. Choose high-quality olive oil for a nice smell and rich feel in your dough. Olive oil adds moisture to the dough. This makes it easier to handle and not sticky.

The Role of Eggs in Pasta Dough

Eggs make the dough richer and give it a good structure and taste. They help stick the flour together and make the pasta golden yellow. Even without egg yolks. For classic semolina pasta, eggs are essential. They make the dough stretchy, so it’s easy to roll and shape. Using whole eggs and an extra yolk per batch adds richness and improves the texture.

In summary, high-quality semolina flour, olive oil, and eggs are important for pasta making. Together, they make a dough that tastes good and has the right texture for many pasta dishes. Using them well can make your homemade semolina pasta amazing.

Preparing Your Kitchen for Pasta Making

Getting your kitchen ready for making pasta is key to a smooth, fun experience. We will look at what you need in your kitchen. This includes the right tools and setting up the best workspace.

Gathering Essential Pasta-Making Tools

First, get all the tools you need to make pasta. Let’s check out what these essential tools are:

  • Pasta Roller: For flat pasta sheets, you need a pasta roller. The Atlas 150 model is great for its quality and accuracy.
  • Pasta Cutter: A pasta cutter ensures your noodles look perfect. It’s a must for cutting spaghetti or fettuccine right.
  • Measuring Cups and Spoons: The right measurements make sure your dough comes out just right.
  • Mixing Bowls: You’ll need big bowls to mix your dough’s ingredients well before kneading.
  • Pasta Drying Rack: For drying pasta before cooking, a rack is just what you need. It’s perfect for hanging noodles.

Creating an Ideal Workspace for Pasta Dough

After setting up your tools, you’ll need a clean space for making pasta. A good workspace is key for kneading and rolling effectively. Here’s how to set up a great space:

  • Clean and Uncluttered Surface: Start with a spotless countertop. It should be clear of any mess for safe dough handling.
  • Sufficient Space: Make sure you have plenty of room. You need space to roll your dough without trouble.
  • Organize Ingredients and Tools: Keep all your ingredients and tools close and ready. This makes everything go smoothly and keeps you focused.

With the right tools and a great workspace, making delicious homemade pasta becomes easy and fun.

The Art of Mixing and Kneading Semolina Dough

Mixing semolina dough is key in making great homemade pasta. This section will break down how to mix and knead semolina dough right. We will dive into the best techniques for kneading. These methods help build gluten and make the pasta dough stretchy.

To start, you need about 2 cups of semolina flour, 4 large eggs, a tablespoon of olive oil, and a pinch of salt. These amounts make the dough smooth and firm when mixed well. Combine these ingredients in a food processor for under 5 minutes. Or, mix by hand in under 15 minutes for a hands-on approach. Your mixing method affects the dough’s initial texture.

  1. First, create a flour well on a clean surface and put the eggs and olive oil in the middle. This well method helps mix the flour and wet ingredients slowly and evenly.
  2. Then, use a fork to blend the flour with the eggs and oil, pulling in more flour until you get a rough dough.
  3. Now, knead the dough with your hands. Press it away with the heel of your hand, then fold it back. Rotate it and keep doing this for about 10 minutes until the dough is smooth and stretchy.

Kneading dough well is very important. The palm push and fold technique really helps make the gluten. Gluten is key for the pasta’s final texture and taste after it’s cooked.

techniques for kneading dough

Let the kneaded dough rest for about 30 minutes before rolling. This rest makes the gluten relax. That makes rolling the dough into shapes easier. After resting, split your dough and roll it. You can use a rolling pin or a pasta maker. Both need practice to get the perfect thickness.

The more you work with pasta dough, you might try new flours or adjust water. This can change the pasta’s texture and flavor. For example, mixing semolina and all-purpose flour is getting popular. It offers a good balance of taste and texture. Bob’s Red Mill has a great semolina flour popular in places like Oregon. It’s high in protein and perfect for semolina dough.

Mastering semolina dough mixing and kneading is an art. It takes simple ingredients to a new level. Follow these steps, and enjoy fresh homemade pasta that beats store-bought every time.

Semolina Pasta Recipe: Step-by-Step Instructions

Discover the joy of making pasta at home with this semolina pasta recipe. It’s a fantastic way to wow anyone at dinner. Follow this easy guide to make perfect pasta yourself.


  • 115 grams 00 Flour or All-purpose flour
  • 100 grams semolina flour
  • 2 whole eggs
  • 1 egg yolk
  • 1/2 teaspoon finely ground sea salt

Equipment Needed:

  • Food processor or stand mixer
  • Pasta maker (e.g., Atlas 150)
  • Pasta drying rack
  1. Mixing the Dough: First, mix the 00 flour or all-purpose flour with semolina. Whisk the eggs, egg yolk, and salt separately. Slowly mix the wet and dry together. Using a food processor is faster, blending until dough forms in under 5 minutes.
  2. Kneading: Next, move the dough to a floured area. Knead it until smooth, about 10 minutes. A stand mixer with a dough hook can do this at medium-low speed.
  3. Resting the Dough: Then, wrap the dough and rest it at room temp for 30 minutes. This makes it easier to roll out later.
  4. Rolling Out the Pasta: Divide the dough into smaller pieces. Flatten one piece at a time through a pasta maker, adjusting the settings for thickness.
  5. Cutting the Pasta: Then, cut your pasta into shapes with the pasta maker or a knife. Lay it out to dry on a floured surface or a rack for about 30 minutes.
  6. Cooking the Pasta: Boil a large pot of salted water. Cook the pasta for 3 minutes until al dente. Watch it closely to avoid overcooking.

Storage: Store uncooked pasta in the fridge for 2 days or freeze it for 2 months. Before storing in an airtight container for 6 months, dry the pasta well.

With these simple steps, making homemade semolina pasta is both doable and fun. It’s a great way for pasta lovers to bring a bit of Italy into their home kitchen!

Rolling and Shaping Your Semolina Pasta

Making semolina pasta at home can change how you enjoy this dish. By learning the right shaping techniques and using a pasta roller, your dishes can match those from top Italian spots. Whether rolling by hand or with a machine, it’s key to get even pasta thickness. This ensures perfect texture and cooking.

Techniques for Rolling Pasta by Hand

To roll pasta dough by hand, use a smooth, floured spot and a rolling pin. Start by flattening your dough into a disk with your hands. Then, switch to the rolling pin. Roll evenly, turning the dough to keep its shape round. Aim for pasta thin enough to see your hand through it against light. The thickness should be even to cook evenly.

Utilizing a Pasta Machine for Uniform Thickness

A pasta machine helps get even thickness easily. Begin with the widest setting on your roller. Then slowly move to a thinner setting. Cut your dough into smaller pieces for better control and evenness. After rolling, place the pasta sheet on a floured area. Cover it with a kitchen towel to keep it moist until you’ve rolled all your dough.

Keeping your pasta machine clean is vital for its performance. Clean the rollers with a dry brush to remove any dough bits. This keeps the machine in top shape for consistent results. When using a pasta machine, take your time and do it step by step. Rushing might tear the pasta or roll it unevenly.

Whether you enjoy rolling pasta by hand or the quickness of a machine, both ways work well. Using these tips can make your homemade semolina pasta perfect. Try them out for dishes that will impress everyone.

Cooking and Serving Homemade Semolina Pasta

Mastering homemade semolina pasta is just the start. The fun really begins when you cook fresh pasta and choose the right homemade pasta sauce. Cooking it al dente takes minutes and changes your dish a lot.

When cooking your fresh semolina pasta, start with a big pot of salted water. Bring it to a boil. The cooking time is short, about 90 seconds, depending on how thick your pasta is. Fresh pasta cooks faster than dried ones. Try your pasta 30 seconds before the cooking time ends for the best taste and texture.

Creative servings of semolina pasta are a joy. You can go for a rich tomato sauce or mix it with garlic and olive oil. Each plate can show your tastes and what’s in season. To make it look good, add fresh herbs or some Parmesan.

  • Try different sauces like creamy Alfredo or bold marinara.
  • Add proteins such as grilled chicken or seafood for a boost.
  • Put vegetables on top for color and health benefits.
Pasta Type Cooking Time Suggested Sauce Garnish Ideas
Spaghetti 90 seconds Carbonara Pecorino Romano, Pepper
Fettuccine 110 seconds Alfredo Parsley, Extra Parmesan
Orecchiette 95 seconds Broccoli Rabe Pesto Red Chili Flakes, Olive Oil

Success in presentation is all in the details. Arrange your pasta with thought. Think about colors and textures. A well-presented dish feeds more than just hunger. It pleases the eyes and makes eating special. With homemade semolina pasta, every meal is an event.

Tips for Storing and Preserving Fresh Pasta

Pasta lovers should know how to keep their pasta fresh. If you make your own pasta or buy it, storing it right is key. Here are some great ways to ensure your pasta stays good for longer.

For uncooked pasta, decide how to store it quickly. At room temp, keep pasta dough wrapped up for 1-2 hours max. If you’ve made shapes like fettuccine, dust them with semolina. They can sit for 2 hours on a tray. For longer storage, use the fridge. Fresh pasta stays good in the fridge for about a day. If longer storage is needed, freezing is best. Put your pasta in a sealed freezer bag. It will stay good for 1-2 months. Cook it straight from frozen to keep its texture perfect.

For stuffed pastas like ravioli, first blanch them. Then dry, freeze for an hour, and then bag them. This stops them from breaking. Cooked pasta, especially with sauce, can be frozen for a month. Use airtight containers to keep the taste and quality. These tips help you enjoy your pasta for as long as possible.


Why should I make homemade semolina pasta?

When you make pasta at home, you enjoy fresher ingredients. This leads to better taste and texture. Plus, you can try out many pasta shapes and kinds.

Where can I buy semolina flour for making semolina pasta?

You can find semolina flour at many stores or online. Look for brands like Bob’s Red Mill, King Arthur Flour, and Antimo Caputo.

Why is olive oil used in pasta dough?

Olive oil makes the pasta dough tender. It stops it from being too dry or sticky when cooked.

What is the role of eggs in semolina pasta dough?

Eggs bind the pasta dough and add structure. They improve the pasta’s flavor and help it keep its shape during cooking.

What tools and equipment do I need to make pasta at home?

You need a pasta roller, pasta cutter, mixing bowls, and measuring cups. These help you get the pasta’s texture and shape right.

How should I create a suitable workspace for making pasta dough?

Make sure your surface is clean and spacious for kneading and rolling the dough. Arrange your tools and ingredients for easy use.

What is the process for mixing and kneading semolina pasta dough?

First, mix the ingredients to form a rough dough. Then, knead the dough until it’s smoothand elastic. Use different kneading methods, like folding or palm pushing, to develop gluten.

Can you provide a step-by-step guide for making semolina pasta from scratch?

Here’s a guide for making semolina pasta: [Mention exact measurements and steps for mixing, resting, and rolling the dough.]

How do I roll out pasta dough by hand?

Lightly flour your surface and use a rolling pin. Start from the center and work outwards. Keep the dough even in thickness.

What are the benefits of using a pasta machine or pasta roller?

A pasta machine helps you get a consistent thickness. It’s faster and easier than rolling by hand.

How do I cook fresh semolina pasta?

Cook fresh pasta in boiling salted water. It takes 2-5 minutes to be al dente. Then, drain and add your favorite sauce.

How should I store and preserve fresh semolina pasta?

To store, dust pasta with flour and put it in an airtight container. Keep it in the fridge for up to 3 days.For freezing, lay pasta flat on a sheet, then freeze. Put it in a freezer bag for up to 2 months.

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