Handmade Pasta

Handmade Pasta

1 cup all-purpose flour
1/2 cup semolina
2 eggs, at room temperature
2 tsp extra-virgin olive oil


Sift flour and semolina into a medium bow. Mix in salt. Add eggs and olive oil, and beginning in the center, mix with two fingers in a circular motion until flour is combined with eggs. Do not overmix. Remove dough from bowl and gather into a ball. On a lightly-floured board, knead gently with the heels of your hands, folding dough over onto itself until it forms a smooth mass. Pat into a ball, flatten slightly, wrap in waxed paper or plastic wrap, and refrigerate for 30 minutes or as long as overnight.

Work on a lightly floured surface. Keep the dough lightly dusted with flour. Roll dough into a sheet about 1/16-inch thick. Gently roll dough up into a cylinder. With a slicing knife, cut crosswise in 1/4-inch slices. Dust dough with semolina and unwrap noodles. Cover with a tea towel until ready to cook. (The past may be made an hour ahead of time or frozen for up to 1 month. Defrost in refrigerator.) Fresh pasta will cook, in boiling salted water, in about 2-3 minutes.

Nutrition Facts

Serving Size:4


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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