Delicious Homemade Semolina Pasta
Crafting your own semolina pasta from scratch is a rewarding experience that brings a touch of Italy to your kitchen. This straightforward recipe guides you through the process of making a soft and elastic dough using simple ingredients you likely have at home. You can choose to knead the dough by hand for a more traditional approach or utilize a stand mixer for convenience. After rolling it out with a pasta machine, your freshly made pasta is ready to be transformed into your favorite dishes, whether it's a classic spaghetti with marinara or decadent fettuccine Alfredo. Perfect for weeknight dinners or special occasions, this semolina pasta will impress family and friends alike. Enjoy the satisfaction of homemade pasta with this easy-to-follow recipe!
N/A
Servings
160
Calories
5
Ingredients
Ingredients
All-purpose flour
1 1/4 cups (Sifted)
Semolina flour
1 1/4 cups (Sifted)
Eggs
4 (Large, whole)
Olive oil
1 tablespoon (Plus 1 teaspoon)
Salt
1 pinch (To taste)
Instructions
1
Sift together the all-purpose flour and semolina flour in a large bowl. This step is crucial to ensure even mixing and a smooth texture.
2
For Stand Mixer Method: Attach the dough hook to your stand mixer, add the sifted flours, salt, eggs, and olive oil into the mixing bowl. Mix on medium speed until the dough begins to come together and forms a ball.
3
Once formed, transfer the dough to a lightly floured surface. It should be pliable and slightly tacky. If it clings to your hands, sprinkle a little more semolina flour as needed.
4
Using a pasta machine attached to the stand mixer, feed the dough through the rollers, dusting it with extra semolina flour to avoid sticking.
5
Be generous with the semolina flour as you remove the pasta to ensure the strands do not stick together. Place the finished pasta on a tray until ready to cook.
6
By Hand: Create a mound of the sifted flours and salt on a clean work surface, forming a well in the center.
7
Crack the eggs into the well and use a fork to whisk them gently, gradually incorporating the flour from the edges of the well until the dough starts to come together.
8
Knead the dough on a floured surface for several minutes until it becomes soft, smooth, and elastic.
9
Run the kneaded dough through the widest setting on a pasta machine. Fold the dough into thirds, then roll it out again. Repeat this process until the dough develops a shiny, elastic texture.
10
Work the dough through the pasta machine settings until you reach your desired thickness, and then cut it into your preferred shapes using the appropriate attachments.
11
Dust the freshly cut pasta with semolina flour and place it on a tray, ensuring it does not stick together.
12
Cook the fresh pasta in a pot of salted boiling water. Cooking time will vary based on the shape you've made, taking significantly less time than store-bought pasta.
Nutrition Information
3.2g
Fat
30g
Carbs
6g
Protein
1.2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients for this semolina pasta?
The main ingredients are 1 1/4 cups of all-purpose flour, 1 1/4 cups of semolina flour, 4 large eggs, 1 tablespoon plus 1 teaspoon of olive oil, and a pinch of salt.
Can I make this pasta without a stand mixer?
Yes, you can make this pasta by hand by creating a flour well on a work surface, incorporating the eggs, and kneading until smooth and elastic.
Why should I sift the flours together?
Sifting the all-purpose and semolina flours ensures even mixing and a smooth texture in the final dough.
What should the dough texture feel like after mixing?
The dough should be pliable and slightly tacky, but it should not cling to your hands.
What do I do if the pasta dough is too sticky?
If the dough sticks to your hands or the machine, sprinkle a little more semolina flour on the surface or dough as needed.
How many eggs are required for this recipe?
This recipe requires 4 large, whole eggs.
What is the recommended method for using a stand mixer?
Attach a dough hook, add the sifted flours, salt, eggs, and olive oil, and mix on medium speed until a ball forms.
How do I prepare the dough for the pasta machine?
Run the dough through the widest setting, fold it into thirds, and repeat until the dough is shiny and elastic.
How do I prevent the pasta strands from sticking together after cutting?
Be generous with dusting the freshly cut pasta strands with extra semolina flour and place them on a tray.
How long does it take to cook fresh semolina pasta?
Fresh pasta cooks significantly faster than store-bought; the exact time depends on the shape but usually only takes a few minutes in salted boiling water.
What is the calorie count per serving?
Each serving contains approximately 160 calories.
How much protein is in this pasta recipe?
There are 6 grams of protein per serving.
Is there any fiber in this semolina pasta?
Yes, there is approximately 1.2 grams of fiber per serving.
What amount of olive oil is used in the dough?
The recipe calls for 1 tablespoon plus 1 teaspoon of olive oil.
What shapes can I make with this dough?
You can use pasta machine attachments to create various shapes like spaghetti or fettuccine.
Does this recipe include salt?
Yes, a pinch of salt is added to the flour mixture to taste.
What is the ratio of all-purpose flour to semolina flour?
The recipe uses an equal ratio of 1 1/4 cups of all-purpose flour to 1 1/4 cups of semolina flour.
How do I knead the dough by hand?
Knead the dough on a floured surface for several minutes until it becomes soft, smooth, and elastic.
What is the first step in the manual mixing method?
Create a mound of sifted flours and salt on a clean work surface and form a well in the center for the eggs.
Should I salt the pasta water?
Yes, the fresh pasta should be cooked in a pot of salted boiling water.
Is this recipe suitable for fettuccine Alfredo?
Yes, this fresh semolina pasta is perfect for decadent dishes like fettuccine Alfredo.
How much fat is in a serving?
There are 3.2 grams of fat per serving.
How many carbohydrates are in this recipe?
There are 30 grams of carbohydrates per serving.
What makes the dough shiny and elastic?
Repeatedly rolling and folding the dough through the pasta machine settings develops the necessary texture.
Can I store the pasta before cooking?
Yes, place the finished, dusted pasta on a tray until you are ready to boil it.
Is this a healthy recipe?
The recipe is tagged as healthy and made from scratch with simple, natural ingredients.
How do I incorporate eggs into the flour well?
Use a fork to whisk the eggs gently, gradually bringing in flour from the edges of the well until a dough forms.
Is this recipe good for special occasions?
Absolutely, the satisfaction of homemade pasta makes it great for both weeknight dinners and special occasions.
What is the total number of ingredients?
There are 5 ingredients in total.
What kind of flour gives the pasta its traditional yellow color and bite?
The semolina flour provides the traditional texture and golden hue characteristic of Italian pasta.