Ingredients
Scale
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup semolina flour (optional for dusting and texture)
- 1/4 cup water (if needed, for adjusting dough consistency)
- Fresh basil leaves (for garnish)
- Grated Parmesan cheese (for serving)
Feel free to substitute the flour with a gluten-free option if needed. The olive oil can be replaced with avocado oil for a different flavor profile, while the semolina flour adds a rustic touch reminiscent of the handmade pasta stalls I visited in European marketplaces.
Instructions
- In a large bowl, combine the all-purpose flour and salt, creating a mound. Make a well in the center and crack the eggs into this well.
- Using a fork, gently beat the eggs, gradually incorporating the flour starting from the inner rim of the well. Add the olive oil.
- As the mixture begins to come together, use your hands to knead the dough until smooth and elastic, about 8-10 minutes. Add water if the dough feels too dry.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This rest time is crucial for the gluten to relax, making it easier to roll out later.
- Dust a clean surface with semolina flour. Roll out the dough to your desired thickness, keeping in mind that pasta will thicken as it cooks.
- Cut the pasta into your preferred shape—ribbons, fettuccine, or even lasagna sheets.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 3-5 minutes depending on thickness.
- Drain and toss with your favorite sauce. I often use a simple marinara, inspired by Nonna Rosa’s famous recipe, topped with fresh basil and Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
