Homemade Semolina and Egg Pasta

Ingredients List

• 2 cups all-purpose flour

• 2 cups semolina flour

• 1 pinch salt

• 6 large eggs

• 2 tablespoons olive oil

Instructions

Prepare all the ingredients before you start.

In a large bowl, sift together all-purpose flour, semolina flour, and a pinch of salt. Pile the flour mixture into a mound on a clean surface, creating a deep well in the center. Crack the eggs into the well and add olive oil. Use a fork to gently whisk the eggs, slowly incorporating the surrounding flour. Once the mixture becomes too thick to continue with a fork, switch to kneading with your hands.

Knead the dough for 8 to 12 minutes until it becomes smooth and elastic. Dust both the dough and your work surface with semolina to prevent sticking. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.

Roll the dough with a pasta machine or a rolling pin to your preferred thickness. Cut it into your favorite noodle shape or stuff it to make ravioli.

Bring a large pot of water with a pinch of salt to a boil. Cook the pasta in the boiling water until it reaches a tender yet firm texture, about 1 to 3 minutes (longer if thicker). Drain the pasta right away and toss it with your preferred sauce.

Recipe Tip

Nutritional Information (per serving)