FRESH PASTA 101
A foolproof fresh pasta recipe made with semolina and all-purpose flour — perfect for everything from fettuccine to ravioli.
Equipment
- Basics: Dual Wheel Pasta Cutter, Fork, Bench Scraper, Small Cup, 2–3 Baking Trays, Rolling Pin, Plastic Wrap
- Optional: Manual Hand Crank Pasta Roller, Ravioli Filling Tool, Food Scale, Pasta Drying Rack, Round Cutters
- Ideal: KitchenAid Mixer with Pasta Roller Attachment, Pasta Pot
Ingredients
- 1 ¼ cups Semolina Flour - plus more for light dusting
- 1 ¼ cups + 2 Tablespoons All-Purpose Flour - Flour Tip: A blend of All-Purpose and Semolina flour gives pasta the ideal texture — smooth yet structured. All-Purpose flour provides elasticity and tenderness. Semolina flour adds strength and a pleasant bite.
- 4 Large Eggs - Egg Tip: Use fresh, room-temperature large eggs for best results. Cold eggs can make dough stiffer and harder to knead.
Instructions
- Combine the flours: In a medium bowl, whisk together both flours until evenly mixed.
- Create a well: On a clean work surface, pour the flour mixture into a mound and create a wide “fountain” in the center.
- Add the eggs: Crack the eggs into the center of the well.
- Incorporate: Using a fork, gently whisk the eggs, slowly pulling flour from the inner edges of the mound until a thick paste forms.
- Bring it together: Use a bench scraper to fold in remaining flour until a shaggy dough forms.
- Knead the dough: Knead for 5–10 minutes, until the dough is smooth and elastic. Tip: It should spring back slightly when pressed — this is the “bounce test”, showing the gluten has developed.
- Rest: Wrap tightly in plastic wrap and let rest 30 minutes at room temperature. This allows gluten to relax and makes rolling easier.
- Divide: Cut the dough into 4 pieces with a bench scraper. Keep unused portions covered while working.
- Roll:- By hand: Use a rolling pin, working from center outward, until thin and even.- With a pasta roller: Start on the widest notch. Roll twice through setting 1, folding over if needed until smooth. Then continue once each through settings 2–8 for long pasta, or 2–7 for filled pasta.
- Cut the pasta: Shape as desired — pappardelle, fettuccine, ravioli, etc. Dust with semolina to prevent sticking.
- Cook: Bring 20 cups (5 quarts) water + 1½ Tbsp sea salt to a rolling boil.- Fresh pasta: 2–3 minutes- Frozen pasta: 3–5 minutes- Air-dried pasta: 4–6 minutes- Commercial dried pasta: 6–10 minutes
- Drain and serve immediately.
- Buon Appetito! 🍝
Notes
Serving & Sauce Pairing:
- Long Pasta:
- Types: Pappardelle, Fettuccine, Linguine, Spaghetti
- Sauces: Meat Ragù, Butter + Fresh Herbs, Lemon Cream, Light Tomato
- Stuffed Pasta:
- Types: Ravioli, Tortellini, Cappelletti
- Fillings: Ricotta & Spinach, Pureed Vegetable, Braised Meat
- Sauces: Tomato, Butter & Sage, Broth
- Short Pasta:
- Types: Orecchiette, Rigatoni, Gigli
- Sauces: Chunky Meat or Vegetable, Tomato Cream-based, Bean or Lentil-based
- Tips when working with the dough:
- If your dough feels dry and crumbly, wet your hands and knead for another minute — a tiny bit of extra moisture goes a long way.
- If it feels sticky, dust the surface with semolina (not AP flour — it adds texture instead of gumminess).
- To Dry Fresh Pasta: Spread pasta in a single layer on a baking sheet. Leave uncovered in a cool, dry area 12–24 hours, turning once or twice.
When fully dry (it should snap when bent), store airtight at room temperature for up to 2 weeks. - To Freeze Fresh Pasta: Arrange on a baking sheet in a single layer and freeze 30 minutes. Transfer to labeled freezer bags and store up to 3 months.
- Adjusting Yield:
- 8 servings = Double recipe
- 1 serving = 100g total flour (50g Semolina, 50g All-Purpose) + 1 egg