Reviewed: Jan. 15, 2008

I really loved this recipe. The first time i made it, i didn't have any semolina in the house so i used plain flour and swapped 1/3 c for ground almonds. It turned out super. Made it in to cheese and parsley ravioli with a tomato sauce. 2nd time i followed recipe and made little shapes with a pizza cutter. (I have no machine.) Also turned out really nice. Made it for a friends shower party. Got lots of compliments.

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Dal the chef

Cooking Level: Professional

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Reviewed: Oct. 11, 2007

I needed a few splashes of water too otherwise the dough just crumbled. Very tasty though.

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Georgina

Cooking Level: Intermediate

Home Town: London, Greater London, England, U.K.

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 4, 2007

Used my new Kitchenaid mixer and pasta roller. Great recipe. Needed a touch (tablespoon?) of water to be able to work the dough other than that did not need to change a thing. Made great Fetticine and Lasagna dough! Will use this recipe again for sure!!

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Patty from Las Vegas

Cooking Level: Expert

Home Town: Santa Barbara, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Jul. 30, 2007

Very good! I just need to make sure that the pasta is WAY thinner next time!

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JEJ117

Cooking Level: Expert

Home Town: Hershey, Pennsylvania, USA

Living In: Metuchen, New Jersey, USA

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Reviewed: Mar. 3, 2007

I have made this recipe several times now and love it. My family has commented on how tender the noodles are and the great flavor. I use my Kitchenaid mixer and attachments to press and cut the dough. I tend to add a bit more flour to help the dough not be so sticky. I come from a big Italian family and everyone loves the pasta from this recipe, it taste is very similar to my great grandma's homemade pasta unfortunately I can't decipher her recipe book since it is all in Italian abbreviations.

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Christina

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Reviewed: Feb. 6, 2007

The was an easy & fun pasta to make. I had enough for two meals so I dried the extra noodles slightly and froze them. Like the reviews befor me I also used my Kitchen Aid mixer. I did kneed a little by hand at the end to get a feel for the dough. I also used 7 LG eggs and it seemed to work fine. I will make this again!

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LisaB

Cooking Level: Expert

Home Town: Conifer, Colorado, USA

Living In: Wheat Ridge, Colorado, USA

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Reviewed: Oct. 5, 2006

I wanted to experiment with my new pasta machine and couldn't pass up this recipe as I LOVE products with semolina. In retrospect, I should have rolled the dough thinner as my pasta came out too thick for my taste, and I'll do just that with the remaining pasta dough that I wrapped up and put in the refrigerator. Warning: this recipe is messy, time-consuming & FUN! There's nothing like making pasta from scratch! Thanks, Gino, on an excellent recipe!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: 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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GRINLING

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Reviewed: Dec. 29, 2005

A great easy recipe that is well written and easy to make.Great for all ages to make.A wonderful flavor and a great addition to any meal.

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The Sicilian

Cooking Level: Professional

Home Town: Bedford Heights, Ohio, USA

Living In: Aurora, Colorado, USA

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Reviewed: 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!)

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B. Scott Andrews

Cooking Level: Expert

Home Town: Morganton, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: 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!

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VANETTDA

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Reviewed: Aug. 24, 2004

This recipe was perfect. My only suggestion would be to make sure you use XL eggs; the first batch I made was a tiny bit dry, I think large eggs are just a spot on the small side for the amount of flour. And don't skimp on your kneading!

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Ragil Lorkin

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Dec. 25, 2003

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!

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varresa

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Reviewed: Sep. 23, 2003

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.

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Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Sep. 14, 2003

The pasta came out really good. I started out making it on the counter by hand and it was too messy so I ended up dumping everything in my Kitchenaid. I will definately make this again, but only in my Kitchenaid.

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Gina

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Boerne, Texas, USA

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Reviewed: Jan. 30, 2003

Very easy to make, even for a first time user. This can be easily modified to add herbs or spices to the pasta before cooking. Although the dough doesn't look like much at first, it is. Pasta needs to be thin, you'll find this makes quite a lot. I used it to make ravioli(so I used a rolling pin). But I would invest in a pasta machine for spaghetti, etc.

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LUVIN SPOONFUL

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Reviewed: Jul. 16, 2002

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!

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CALJAKE

Cooking Level: Expert

Living In: Wilmington, Massachusetts, USA

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Reviewed: May 14, 2002

I live at 4600 ft above sealevel and had to add water to make the dough pliable before putting through my pasta machine. Great flavor . Reminds me of handmade pasta served at a favorite childhood resturant.

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Elaine Mical

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Reviewed: Apr. 14, 2002

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.

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JUNEAUX

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Reviewed: Mar. 13, 2002

This is an excellent recipe! I've never made pasta before and I don't have a pasta maker, but this still turned out really well! I threw together some thawed frozen spinach, garlic, mozarella cheese, and a couple of egg yolks and stuffed the pasta with this mixture. My ravioli was a HIT!

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MELISMAK

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Fresh Semolina and Egg Pasta

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