Homemade Semolina Pasta

Gather all necessary components for the recipe.

Combine flour, including both all-purpose and semolina varieties, along with a small amount of salt in a large bowl. Create a mound out of the flour mixture on a clean surface, forming a depression in the center. Crack eggs into this central area and add olive oil. Using a fork, gently whisk the eggs while gradually incorporating flour from the sides of the depression. Continue to mix until the mixture becomes too thick for the fork, at which point begin kneading with your hands.

Knead the dough thoroughly until it reaches a smooth and pliable consistency, taking around 8 to 12 minutes. To prevent the dough from becoming sticky, sprinkle it and your work surface with semolina as needed. Wrap the dough tightly in plastic wrap and allow it to rest at room temperature for 30 minutes.

Unfold the dough using a pasta machine or a rolling pin to achieve your desired thickness. Cut the dough into the style of noodle you prefer or fill it with your favorite ingredients to create ravioli.

Submerge a large pot of salted water in boiling conditions. Cook the pasta in the boiling water until it reaches a tender yet firm texture, taking between 1 to 3 minutes (or longer depending on the thickness). Remove the pasta from the water immediately and toss it with your preferred sauce.