Easy Homemade Semolina Pasta

Savouring Saturday

This is not as fussy of an activity as it may seem.  I know that in the past, I personally thought of pasta making as some complex tradition that absolutely required a pasta machine.  Lame-brain, I know.  I mean, pasta machines have not been on the scene nearly as long at the iconic noodle…which dates back to 3000BC, China.  Seriously, what was I thinking.  Obviously, this culinary creation did not need a fancy kitchen device!  So, I figured why not give it a try.  Besides, I love food with a truly rustic feel.  Somehow, it just makes it taste better.  It makes the food seem more connected to it’s creation and the essence of the ingredients of which it’s composed.  I just knew that swirling in fresh eggs and rolling out pasta dough would make for a lovely bite to a pasta dish.  Guess what?  I was right.  This turned out so yummy that I will definitely be adding it to my family dinner repertoire.  This will even be a fun activity for the kids to jump in on!


Homemade Parpadelle

1 3/4 cup all-purpose flour
1 cup semolina flour
6 large eggs
4 teaspoons olive oil
kosher salt


Combine your flours and salt, then make a well in the center for your olive oil and eggs.


Using a fork, gently mix the eggs as you pull in flour from the walls.


You will have the loveliest shade of yellow, sticky dough.  Divide it in half and gently knead the dough for about 5 minutes.  You are looking for the dough to become very smooth and elastic.  Use all purpose flour for your board and hands, to keep things from sticking.



Cover each half in plastic wrap and let it rest in the refrigerator for 30 minutes (or overnight).


I adore the simplicity and rustic feel of this recipe.  Who needs a pasta machine??  If you have a rolling pin, you are set!  Simply roll out the dough nice and thin, then dust the top with some more semolina flour (this is VERY important, because otherwise you will never be able to unroll your noodles).  Roll it up gently and then cut it to the thickness you desire for your noodles.  I was feelin’ parpadelle!


Simply unroll your fresh pasta.  It feels like a confetti celebration!


Now, simply add your beautiful pasta to some salted boiling water and get ready for the magic!


I chose to keep things simple with a sauce of fresh tomatoes, cream cheese and basil.  Yum!  I hope this gives you courage to try your hand at a tradition that dates back so stinkin’ far into human history!

Bon apetit!