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Semolina Pasta

  • 1/2 tsp Salt
  • 1 Tbsp Olive Oil
  • 1/2 to 1 cup Water (as needed)
  • 1 Egg
  • 2 cups Semolina Pasta Flour
  • 1/2 to 1 cup Water (as needed)


On a flat work surface form a mound of the semolina, salt, add egg, 1/2 cup water and oil in center top. Mix to make a stiff dough. Add one tablespoon of water at a time while combining mixture, until desired consistency is achieved (moderately stiff dough). This is a very stiff dough due to the grainy texture of the semolina. If you find this dough too difficult for you to work with, wet your hands and continue kneading to the right consistency. Knead 10 minutes or until dough is elastic. Wrap dough in towel or place in plastic bag and let rest for 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.

Bring a large pot of water containing 1/2 teaspoon olive oil to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes). When making lasagna, no need to boil noodles. Add directly to your recipe.

Makes 6 servings.

Semolina Pasta


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Products Used in this Recipe

Flours & Meals
Semolina Pasta Flour

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