Fresh Semolina and Egg Pasta
This fresh semolina and egg pasta is a delightful homemade dish that captures the essence of traditional italian cuisine. Made with high-quality semolina flour and fresh eggs, this pasta is perfect for a variety of sauces and toppings. Enjoy the rich flavor and texture that only fresh pasta can provide!
This recipe is italian style, dinner, scaled for 4 servings, with 30 min prep and 5 min cook.
Prep: 30 min · Cook: 5 min · Total: 35 min · Serves: 4
Quick cooking notes
- Core ingredients include semolina flour, eggs, salt.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 2 cups semolina flour
- 3 large eggs
- 0.5 tsp salt
Instructions
- In a large mixing bowl, combine the semolina flour and salt.
- Make a well in the center of the flour and crack the eggs into the well.
- Using a fork, beat the eggs gently, then gradually incorporate the flour from the edges of the well until a dough begins to form.
- Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- After resting, roll out the dough using a pasta machine or a rolling pin to your desired thickness.
- Cut the pasta into your preferred shape and cook in boiling salted water for 2-3 minutes until al dente.
Nutrition (per serving)
- Calories: 220
- Protein: 9 g
- Fat: 3 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Sodium: 120 mg
Nutrition values are estimates based on stored ingredient totals and serving size.