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Fresh Pasta Dough

Updated: Sep 13

Yield: 2 servings

1/2 cup semolina flour

1/2 cup all purpose flour

1 egg

1 overflowing tablespoon of olive oil

1 Tablespoon water

1/4 tsp salt


If you're doing any flavored pasta (pumpkin, butternut squash, spinach, etc.) leave out the water and replace with a tablespoon of the flavoring instead.

Mix the flours, make a well in the cetner.

Combine egg, oil, water (or flavor if using) and salt in the well until liqid ingredients are combined. Pull in the flour from the sides of the well, mixing until a shaggy consistency is achieved (will look like hard scrambled eggs). Use hands to bring together dough iees, folding it over itself until it forms one dough ball. Kneed for about 2-3 minutes. Wrap dough and let rest at least 15 minutes at room temperature before using.


Notes: Some or all of the semolina flour can be replaced with all purpose flour. If the dough is too dry to come together add a touch of water and/or olive oil but just a teaspoon or so at a time.

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