Prep Time (minutes)
Cook Time (minutes)
2 cups all purpose flour
½ cup semolina flour
1 Tablespoon olive oil
1 teaspoon Kosher salt
1-2 Tablespoons water if needed
1Note: If you don’t have semolina flour, use 2 ½ cups all-purpose flour. If using semolina, only use a small amount and mix with the flour. Mix all ingredients in a stand mixer with the dough hook attachment until dough forms. If dough is extremely dry, add a tiny amount of water (go slowly with the water).
2Cover dough with plastic wrap and let rest 20-30 minutes before cutting or placing in pasta maker. I have the Kitchen Aid pasta attachment which made all these different shapes. Lay the pasta out for 15 minutes or more before cooking. You can refrigerate the unused pasta for 2 days or freeze for up to 2 months.