Semolina Pasta

There’s nothing better than fresh, homemade pasta. Obviously, I like to boil a box of spaghetti for a quick and easy dinner as much as anyone else, but fresh pasta has it’s own category in my book, I sometimes can’t even believe that the two are the same.
homemade semolina pasta with homemade pesto

Jessica has the pasta roller attachment for the KitchenAid. Or should I say, she used to have it… now I have it! I borrowed it from her recently and have been on a pasta-making kick. I’ve made all kinds of fresh pasta with it (don’t worry, I pay her in half batches of homemade fettuccine!), but this is my first time making semolina pasta, even though semolina is traditionally used in pasta dough. I still had some from when we made sambusak, so I decided to mix it with all-purpose flour, which resulted in the most delicious dinner!

whisking together semolina and AP flours for pasta doughpasta dough: eggs in a wellhomemade semonlina pasta dough


thin strips of homemade semolina pasta doughhomemade semolina fettuccinehomemade pasta: practicing my nests

I served this with homemade pesto. I know it’s not summer, but my AeroGarden grows basil all year long!

Also, if you don’t have a kitchen scale, go get one!

Homemade Semolina Pasta


  • 11 ounces semolina flour
  • 5 ounces AP flour
  • 1 tablespoon kosher salt
  • 4 eggs
  • 1 tablespoon olive oil
  • Water (as needed)
  • More flour (for kneading)


  1. Mix together the flours and kosher salt in a large bowl.
  2. Form a well in the center of the flour and add the eggs and olive oil into the well.
  3. Slowly, using your fingers, break the egg yolks and work the dry ingredients into the wet ones. (Or, you can use your stand mixer with the dough hook attachment!)
  4. When the dough comes together, knead it in the bowl. If it is too dry, slowly add a little bit of water so it just comes together.
  5. Turn the dough into a lightly floured surface and knead until smooth, about 5 minutes.
  6. Form it into a disc and wrap in plastic wrap. Let the dough rest at room temperature for an hour.
  7. Roll out the dough with a pasta roller (or by hand, if you dare).