Ingredient List
For the Fresh Pasta:
  • 3 cups durum semolina or all-purpose flour
  • ¾ cup water (approximately)
For the Fresh Pasta
  • Using an electric mixer with a dough hook, a food processor or in a bowl with a wooden spoon, combine semolina and enough water to make a stiff dough.

  • Place dough on lightly floured surface. Knead the dough, pressing it flat with the heel of your hand, folding it double and pressing it again. Continue kneading for 5 minutes, or until the dough is silky and elastic.

  • Cover the dough and let rest for 1 hour.

  • Divide dough into 4 portions. Roll out each portion of dough on a lightly floured surface into a rectangle approximately 8 x 12-inches and 1/16-inch thick.

  • Cut with sharp knife into 1/4-inch wide strips. Place on floured surface. Let dry, uncovered, for 30 minutes.

  • Cook immediately or store in a tightly covered container in a cool place for about a week or in the freezer for a month.

  • To cook fresh noodles, bring 10 to 12 cups water or broth to boil; gradually add noodles. Cook, stirring occasionally, for 12 to 15 minutes.

  • Image: Fresh Pasta.

    What is durum semolina flour? Semolina is flour made from durum wheat, one of the six classes of wheat grown in the United States. It’s usually a little more coarse than all-purpose or bread flour, which can help sauces cling to your noodles better.

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