Homemade Semolina Egg Pasta

    55 minutes

    An easy recipe for fresh pasta which you can use to make any shape of pasta you like, from fettucine to ravioli to lasagne.

    233 people made this

    Serves: 8 

    • 280g plain flour
    • 375g semolina
    • 1 pinch salt
    • 6 large eggs
    • 2 tablespoons olive oil

    Preparation: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 6 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 in English (214)


    Used different ingredients. 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!)  -  08 Oct 2008


    This recipe was perfect. I have tried many recipes in the past and this is by far the best. 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 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!  -  08 Oct 2008


    I used a mixer and left to rest for an hour. Fantastic texture to use but had to flour well to put through hand-turned pasta roller. allowed to dry for 2 hours. Terrific texture but remember to not overcook as the pasta will be too soggy. Loved this recipe.  -  21 May 2017