Semolina Egg Pasta Dough
My go to pasta dough recipe that is perfect for filled pasta or cut pasta. Similar to our Simple Egg Pasta Dough, the difference is this pasta dough recipe uses half semolina. The addition of semolina adds to the flavor as well as bite. Most filled pastas, such as ravioli, call for the addition of semolina to the dough because it will strengthen it and prevent the dough from tearing as easily. The percent of semolina varies but I like 50% best.
Eggs are not all created equal and have different weights. Try to aim for 60% hydration for this dough. This means for 100 grams of flour aim for 60 grams of eggs. If your eggs are on the smaller size you can use water to bring it up to the 60 grams.
For portioning, I do 100 g of flour for 2 people for a starter. For a main course, I do 100 g per person.
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- 50 g Tipo 00 Flour
- 50 g Semola pasta flour (semola di gran duro rimacinata)
- 1 Large egg (room temperature)
- 1 tbsp Water (as needed)
- Prepare the pasta dough
Either add the semolina and pasta flour into a large bowl or form into a well. Add the eggs in the center and mix to combine. Gradually bring in more flour from the sides until a shaggy dough forms. The dough should be stiff but pliable. If the dough is too dry add a few drops of water. If too wet, add a dusting of flour.
- Knead the dough
Knead for around 10 minutes or until the dough is elastic and smooth. Cover and let rest in the fridge for 30 minutes.