Hard Greek Dinner

Fresh Semolina and Egg Pasta

Name: Fresh Semolina and Egg Pasta
Prep time: 15 min
Cook time: 54 min
Total time: 69 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 cups all-purpose flour; 2 cups semolina flour; 1 pinch salt; 6 large eggs; 2 tablespoons olive oil

Total Time

1h 9m

15m prep · 54m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Nothing beats fresh semolina pasta, and this simple recipe is the best thing ever! You can make any style of pasta you like, from fettuccine to ravioli to lasagna.

Ingredients

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

Instructions

1

Gather all ingredients.
2

Sift all-purpose flour, semolina flour, and a pinch of salt together in a large bowl. Make a mountain out of flour mixture on a clean surface; create a deep well in the center. Break eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
3

Knead dough until it is smooth and supple, 8 to 12 minutes, Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic wrap; 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 favorite style of noodle or stuff with your favorite filling to make ravioli.
5

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water until tender yet firm to the bite, 1 to 3 minutes (or longer depending on thickness). Drain immediately and toss with your favorite sauce.