I had yet to make fresh pasta with Semolina Flour and was excited to compare the two recipes. Pasta made with Semolina Flour was not as “doughy” tasting and was quite good. I think it would work really well with ravioli. It is a matter of preference to use Semolina or just all purpose flour. I will probably be using both. The recipe below is made by hand, it can also be made with a KitchenAid Mixer. My basil is coming in fast and furious and I thought it would taste great in a noodle! This recipe makes quite a bit, which is a plus! Just freeze the extra portions.
Fresh Semolina and Egg Pasta
- 2 cups all-purpose flour
- 2 cups semolina flour
- 1 pinch salt
- 6 large eggs
- 1/4 cup finely chopped lemon basil
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, (finely chop the fresh basil and add to the eggs along with 1 tablespoon fresh lemon juice) gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
- Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
- 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. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.