Fresh Pasta 

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  • Level: Intermediate
  • Total: 45 min (includes resting time)
  • Active: 15 min
  • Yield: 4 servings
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7 ounces "00" or all-purpose flour (about 1 1/2 cups) (see Cook's Note)

3 ounces semolina flour (about 1/2 cup) (see Cook's Note) 

3 large eggs (see Cook's Note) 

Kosher salt 


  1. Make a flour volcano: Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
  2. Scramble the eggs: Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.  
  3. Work the dough: Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper or rubber spatula and knead until a smooth dough forms. Discard any excess flour.  
  4. Rest: Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling out. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.  

Cook’s Note

If you don't have semolina, you can use 10 ounces of only "00" or all-purpose flour instead of 7 ounces flour and 3 ounces of semolina flour. You can substitute 6 large egg yolks for the 3 whole eggs.

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