Homemade Semolina Pasta Dough

4.86 from 54 votes

A homemade pasta dough using a blend of semolina and 00 or AP flours and egg to create a tender noodle with a bite that's sturdy enough for lasagna, filling, or delicious noodles in sauce. Yields 3/4 pound of fresh pasta.

Prep Time45

Cook Time3

Resting time30

Total Time1 18

Course: dinner, Lunch, Pantry Staple

Cuisine: Italian

Keyword: pantry staple, pasta

Servings: people

Calories: 280kcal

Author: Mikayla M.

Ingredients

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

Instructions

Making the Dough

Mix the two flours on a clean surface or in a large bowl.*
Make a well in the center and add the salt, 2 eggs, and egg yolk.
Begin whisking the eggs with a fork. Once they're mixed, slowly move the fork outward to catch flour and start blending it in.
Once all the egg has been combine with flour, start working it into a dough with your hands. It will be crumbly at first.
Knead for 5-10 minutes, or until the dough is smooth and elastic.
Cover the dough with plastic and let it rest at room temperature for 30 minutes.**

Rolling & Cutting the Dough

Divide the rested dough into wedges. Cover all but one.
On a lightly floured surface shape one wedge into a rectangle and begin to roll it out with a floured rolling pin.
Once it's a long rectangle, fold it up like a letter and turn it sideways so the smooth edges are on the sides.
Roll it until it's thin enough to feed through the widest setting on your pasta machine.
Lightly flour the pasta machine and dough and start feeding it through. Run it through the widest setting twice, then through progressively narrower settings at least once. Keep the surface floured.
When the pasta is your ideal thinness (2 or 3), then run it through the cutting attachment on your pasta machine, or use a knife. For noodles, flour the dough generously and gently fold up before slicing noodles. For lasagna, simply slice the sheets into desired lengths.

Cooking the Pasta

Bring a pot of generously salted water to a rapid boil.
Drop in the pasta and cook for 90 seconds to 3 minutes, checking early for doneness.
Toss with sauce as desired. There is NO need to cook noodles first if making lasagna.

Drying/Storing Pasta

To dry it, flour the noodles very generously to prevent sticking and coil into nests on a baking sheet. OR, hang from a drying rack. Once completely dry, store in an airtight container for up to 6 months.
To freeze, generously flour and shape into nests then freeze on a baking sheet. Once frozen transfer to a storage bag or container in the freezer for up to 2 months.
You can also store dough or cut noodles (well floured!) in the fridge for up to 2 days.

Notes

*You can use a food processor. Combine ingredients and pulse until coarse crumbs form, then turn out onto clean surface and begin kneading.

**If not rolling out after 30 minutes, transfer to the fridge for up to 2 days. Let dough come back to room temp for about 30 minutes before trying to roll it out.

Don't worry about over doing flour, it's better to prevent sticking and excess will come off during cooking.

Nutrition