Homemade Fresh Pasta

Semolina flour that is commonly used in making pasta, you’ll enjoy delicious pasta with a hint of wheat flavour, light yellow colour and stretchy texture. You can omit the semolina flour if can’t source it. And substitute it with plain flour for dusting. Keep the unused dough in moist. Throw the fresh pasta into boiling water at the last moment, then immediately plate this dish up.

Makes 2 to 3 servings


  • 200 gm plain flour
  • 2 eggs, whisked
  • 1/4 tsp salt
  • 2 to 3 Tbsp semolina flour + extra for dusting


  1. Use a food processor, add flour and salt, then process a few seconds. Pour in the eggs and process until the mixture begins to come together.
  2. Transfer on a clean surface. Dust with the semolina flour. Knead until the dough is smooth. Divide into two equal portions and wrap in cling wrap. Refrigerate for about 30 minutes.
  3. Put the dough through a pasta machine according to the manufacturer’s instructions. Roll to your preferred thickness and cut. Set it on a clean tray liberally sprinkled with more semolina flour or plain flour/all-purpose flour to avoid them from sticking together. Gently toss the pasta through your fingers to separate it, then lay it on a floured tray while you cut the remaining dough.
  4. When you’re ready to cook the pasta, toss them in salted boiling water for 3 to 5 minutes, depending on how thick your pasta is. The pasta should be cooked through but still gives a sense of firmness. Remember to test by tasting yourself.
Source: Homemade Fresh Pasta [Christine's Recipes]