Recipe courtesy of Emma Hearst

Semolina Pasta Dough

  • Level: Intermediate
  • Total: 30 min
  • Active: 10 min
  • Yield: 6 to 8 servings
  • Nutrition Info
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Ingredients

13 ounces 00 flour

5 ounces semolina

1 tablespoon salt

14 egg yolks

1 ounce extra-virgin olive oil

Directions

Combine the flour, semolina and salt on a clean counter or in a mixing bowl. Incorporate the egg yolks, olive oil and 4 ounces water and continue to mix until a smooth ball of dough forms. Wrap the dough in plastic wrap and let rest on a counter for 20 to 30 minutes if rolling immediately. Alternatively, refrigerate overnight until ready to use; bring to room temperature before rolling. 

Roll, shape and cook as desired. 

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