Fresh Semolina and Egg Pasta Recipe -
Fresh Semolina and Egg Pasta Recipe
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Fresh Semolina and Egg Pasta
See how to make homemade fresh pasta. See more

Fresh Semolina and Egg Pasta

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"Just like Mama used to make! Nothing beats fresh pasta, and this simple semolina and egg recipe is the best thing ever. You can use this recipe to make any style of pasta you like, from fettucine to ravioli to lasagna. Semolina is a special variety of wheat flour available at health food stores and gourmet grocery stores."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    5 mins

    1 hr 5 mins


  1. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. 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 plastic 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 favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2005

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!)

Most Helpful Critical Review
Jul 14, 2003

this recipe had too much flour for the amount of eggs. if you want to try to knead it for ten minutes only to have it flake apart and not work, use this recipe.

Feb 11, 2004

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!

Mar 28, 2003

I don't know what the previous reviewer did wrong, but this pasta had just the right amount of liquid to dry ingredients. The key for me was to do the mixing in a KitchenAid stand mixer. Then I removed the dough and did the kneading on the counter. Couldn't have been easier. My one comment is that the dough needed more salt. Also, I hand rolled my ravioli sheets, which probably meant I made them thicker than I would have if I owned a pasta roller. My picky sons and husband both ate these up without complaining!

Feb 11, 2004

Oh My Gosh - This is sooooo easy and delicious. I basically threw everything into my Kitchen Aid, let it do its thing until the dough was soft and pliable. I don't think I'll ever use another pasta dough recipe again except for this one.

Jul 10, 2005

This recipe was perfect. I have tried many recipes in the past and this is by far the best. I agree with others on this site that using extra large eggs would probably be better, but as I am experienced in dough making, I added a little bit more olive oil and a splash of water to get the moisture content correct. I kneaded by hand for eight minutes and set it in a zip lock freezer bag and when It came out it was satin smooth and went through my pasta roller and cutter without a hitch. I made 40 palm sized (using a tart cutter) super raviolis with this recipe and had enough left over for a quick bowl of basil and butter spaghetti (with roasted and chopped pine nuts) This recipe rocks!

Feb 11, 2004

Excellant end result. The dough was too sticky after letting it set for the first 30 min & it wouldn't go through the pasta maker very well. So we let it set for another 30 minutes wrapped in plastic and that made all the difference. It was perfect to work with then!

Mar 11, 2006

This was my first time making pasta and this recipe gets top marks with me! At first I was concerned the pasta would be too dry, but after the appropriate amount of kneading, it turned out just perfect! Thank goodness for my KitchenAid, I don't think I would've tried this without it's help.


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  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 54.5 g
  • 18%
  • Cholesterol
  • 140 mg
  • 46%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 13.2 g
  • 26%
  • Sodium
  • 54 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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