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Home > Recipes > Pasta and Pizzas > Egg Pasta with Fresh Semolina

Egg Pasta with Fresh Semolina

Submitted by: John Albert

Date submitted: 06 August 2012 at 15:17:04

Cover Recipe: "Egg Pasta with Fresh Semolina."

Egg Pasta with Fresh Semolina




250 g,  plain flour

350 g,  semolina

0.25 tsp,  salt

6  large eggs

2 tbsp,  olive oil


  1. In a food processor, process eggs and olive oil, and beat it thoroughly. Then sift together flour, semolina and salt stirring constantly.
  2. Mix together all the ingredients till it become dough of good consistency.
  3. Knead the dough for 8 to 12 minutes, until it is smooth and supple. Dust dough with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in cling film and allow it to rest at room temperature for 30 minutes.
  4. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favourite shape of pasta or stuff with your favourite filling to make ravioli.
  5. Bring water to a boil in a large pot, then add 2 dessertspoons salt. Cook pasta until tender for about 1 to 8 minutes depending on thickness. Pasta will rise to top when finished. Drain immediately and toss with your favourite sauce.

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