Classic Semolina Pasta from Scratch
Discover the joy of making your own semolina pasta with this straightforward recipe. Using simple ingredients, this homemade pasta yields a delightful texture and flavor that elevates any dish. Perfect for pairing with your favorite sauces or filling for ravioli, this pasta is versatile and satisfying. Whether you use a pasta maker for ease or a rolling pin for that traditional touch, this recipe guarantees a delicious outcome every time, making it a staple for lunch or snacks that the whole family will love.
24
Servings
40
Calories
3
Ingredients
Ingredients
Eggs
3 (beaten)
Salt
1/8 teaspoon (fine)
Semolina Flour
1 3/4 cups (sifted)
Instructions
1
In a medium-sized bowl, beat the eggs with a fork until well combined.
2
Stir in the salt until mixed thoroughly.
3
Gradually add the semolina flour, a little at a time, mixing with your hands or a wooden spoon until a shaggy dough forms.
4
Transfer the dough onto a floured surface and knead it for about 5 minutes until it becomes smooth and elastic. If the dough is sticky, add a little more semolina flour as needed.
5
Wrap the kneaded dough in wax paper or plastic wrap and let it rest for 12 minutes at room temperature to allow the gluten to relax.
6
After resting, divide the dough into smaller portions for easier handling. Using a pasta machine, roll out each portion to your desired thickness. If using a rolling pin, flour the surface and roll the dough as thin as possible.
7
Cut the rolled-out dough into your desired noodle shape, or cut into squares for ravioli. If making ravioli, brush the edges of each square with egg white to ensure they seal properly.
8
Cook the pasta in boiling salted water for 2-4 minutes or until al dente, and enjoy your delicious homemade semolina pasta!
Nutrition Information
0.5g
Fat
6g
Carbs
1.5g
Protein
0.3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Classic Semolina Pasta?
Classic Semolina Pasta is a homemade pasta made from scratch using semolina flour, eggs, and salt, known for its delightful texture and versatility.
What ingredients do I need for this recipe?
You will need 3 beaten eggs, 1/8 teaspoon of fine salt, and 1 3/4 cups of sifted semolina flour.
How many eggs are used in this pasta dough?
This recipe requires 3 eggs, which should be beaten with a fork before mixing.
What type of flour is best for this recipe?
This recipe specifically uses semolina flour, which provides a traditional Italian texture and flavor.
How long should I knead the pasta dough?
You should knead the dough on a floured surface for approximately 5 minutes until it becomes smooth and elastic.
What should I do if the dough is too sticky?
If the dough remains sticky while kneading, you can add a little more semolina flour as needed until the right consistency is reached.
How long does the dough need to rest?
The dough should rest for 12 minutes at room temperature, wrapped in wax paper or plastic wrap, to allow the gluten to relax.
Can I use a pasta machine for this recipe?
Yes, you can use a pasta machine to roll out the dough portions to your desired thickness.
Can I make this pasta without a machine?
Absolutely; you can use a rolling pin on a floured surface to roll the dough as thin as possible.
How do I cook the fresh semolina pasta?
Cook the pasta in boiling salted water for 2 to 4 minutes or until it reaches an al dente texture.
Can this dough be used to make ravioli?
Yes, you can cut the rolled-out dough into squares for ravioli. Use egg white on the edges to ensure a proper seal.
How many servings does this recipe yield?
This recipe makes approximately 24 servings.
What is the calorie count per serving?
Each serving contains approximately 40 calories.
How much protein is in each serving?
There is about 1.5g of protein per serving of this semolina pasta.
Is there fiber in this pasta?
Yes, each serving provides about 0.3g of fiber.
What is the fat content per serving?
Each serving contains 0.5g of fat.
How many carbohydrates are in a serving?
There are 6g of carbohydrates per serving.
What tools are recommended for mixing the dough?
You can use your hands or a wooden spoon to mix the semolina flour into the egg mixture until a shaggy dough forms.
Why is salt added to the eggs?
Salt is stirred into the beaten eggs to ensure it is thoroughly mixed and evenly distributed throughout the dough.
What shapes can I cut this pasta into?
You can cut the dough into your favorite noodle shapes or into squares for filled pasta like ravioli.
Is this recipe suitable for lunch?
Yes, it is tagged as a great option for a lunch recipe or even a snack.
What is the total ingredient count?
This simple recipe requires only 3 main ingredients.
Is semolina pasta considered comfort food?
Yes, homemade pasta is often classified as a classic comfort food.
Should the semolina flour be sifted?
Yes, the recipe specifies using 1 3/4 cups of sifted semolina flour for the best results.
How do you prepare the eggs before adding flour?
The eggs should be beaten with a fork in a medium-sized bowl until they are well combined.
What is the benefit of resting the dough?
Resting the dough allows the gluten to relax, which makes it much easier to roll out without it springing back.
How do I divide the dough for rolling?
After the resting period, divide the dough into smaller portions to make it more manageable for rolling by hand or machine.
What kind of water should be used for cooking?
The pasta should be cooked in a pot of boiling salted water.
Is this an Italian cuisine recipe?
Yes, this is a traditional Italian-style recipe for homemade semolina pasta.
How do I ensure ravioli stays closed?
Brush the edges of each dough square with egg white before pressing them together to create a secure seal.