Fresh Semolina and Egg Pasta

Nutrition per serving

463

Calories

18g

Protein

73g

Carbs

10g

Fat

Fiber 3g · Sugar 0g · Sodium 98mg

Ingredients

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

Steps

1. 1Mound the all-purpose flour and semolina flour on a clean work surface and make a well in the center.
2. 2Add the eggs, olive oil and a pinch of salt to the well, then beat them together with a fork while gradually drawing in flour from the walls.
3. 3Once a shaggy dough forms, knead by hand for about 10 minutes until smooth and elastic; wrap in plastic and rest for 20 to 30 minutes.
4. 4Divide the dough into portions, roll each through a pasta machine or with a rolling pin until thin enough to see your hand through.
5. 5Cut the sheets into noodles or shapes, dusting lightly with semolina so they do not stick.
6. 6Cook the pasta in a large pot of boiling salted water for 2 to 4 minutes, until tender but still with a slight bite, then drain and toss with a little olive oil.

Steps written by Custrd AI from this recipe’s ingredient list.