Semolina pasta

Semolina pasta

Homemade pasta for rolling, cutting, and other tasty shapes.


  • 2 Tbsp olive oil
  • 2 Tbsp water
  • 2 eggs
  • 0.5 tsp salt
  • 1 cup semolina pasta flour
  • 0.5 cup unbleached all-purpose flour


  1. Combine flour and sea salt.
  2. Add beaten eggs (or egg whites), water and oil.
  3. Mix to make a stiff dough. Knead 10 minutes or until dough is elastic. Wrap dough in a towel or place in plastic bag and let rest for 20 minutes.
  4. On a lightly floured surface, roll out to desired thickness and cut as desired.
  5. Bring large pot of water containing 0.5 tsp oil to a boil. Add pasta and cook until tender. Serve with your favorite sauce or pesto.


  • When making lasagna, no need to boil noodles. Add directly to your recipe.
  • Makes about 4 servings.
  • May need a bit more or less water for consistency, especially in dryer environments.
  • May need to adjust texture for rolled vs extruded pasta. Extruded shapes need to be smoother to be pressed through the forms and don’t hold moisture as well.