Fresh Semolina and Egg Pasta

May 08, 2023May 8, 20230 2

Delicious Fresh Semolina and Egg Pasta recipe for your dinner

by The Chefin Pasta

Prep

40 min

Cook

10 min

Ready In

50 min

Level

Difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

455

Sugar

Fat

10g

Fresh Semolina and Egg Pasta is an Italian staple that has been loved for generations. It is versatile and can be paired with a wide variety of sauces, making it a crowd-pleaser. This pasta is made with semolina flour, which gives it a unique texture and nutty flavor. The fresh pasta has a superior taste and texture compared to dried pasta from the store. Once you make it from scratch, it is hard to go back to the store-bought version. Also, this recipe is an excellent choice for anyone interested in making handmade pasta or testing their pasta-making skills.

Instructions

1.	In a large bowl, mix together all-purpose flour, semolina flour and salt.
2.	Beat the eggs and add it to the bowl with the olive oil.
3.	Knead the dough for 8-10 minutes until it becomes smooth.
4.	Cover the dough with a damp cloth and let it rest for 30 minutes.
5.	Divide the dough into small portions and roll each portion into a thin sheet
6.	Cut the pasta into desired shapes.
7.	Bring a large pot of salted water to boil. Add pasta and cook until it is al dente.
8.	Drain the pasta and toss it with your favorite sauce. Serve immediately.

PROS

This fresh Semolina and Egg Pasta is a perfect base for any pasta dish.

It is easy to make and can be customized according to your preferences.

CONS

Making pasta from scratch can be time consuming and requires a pasta roller machine.

It may also require some practice to get the desired texture and flavor.

HEALTH & BENEFITS

Semolina is a good source of protein and fiber, which helps in keeping you full and aids in digestion.
Eggs are a good source of protein, antioxidants, and vitamins.
However, as pasta is a high-carb food, it should be consumed in moderation as per your dietary requirements.

	2 cups all-purpose flour
	2 cups semolina flour
	1 pinch salt
	6 large eggs
	2 tablespoons olive oil