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.
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!
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)
- Mix together the flours and kosher salt in a large bowl.
- Form a well in the center of the flour and add the eggs and olive oil into the well.
- 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!)
- 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.
- Turn the dough into a lightly floured surface and knead until smooth, about 5 minutes.
- Form it into a disc and wrap in plastic wrap. Let the dough rest at room temperature for an hour.
- Roll out the dough with a pasta roller (or by hand, if you dare).