April 10, 2007
Perfect Pasta Dough

We splurged on an Imperia pasta machine for Christmas. It was a good investment - we’ve been enjoying making our own spaghetti, fettuccine and ravioli nearly every week.

The basis of a good pasta is the dough. This semolina and egg recipe never fails to make excellent dough that can be rolled and cut by machine or by hand. It’s yolky yellow, with a chewy tooth and firm texture. It’s such a joy to work with that I hardly every make anything else. And since it’s usually just me and Tod, I make the whole recipe but freeze half the dough for another night. The frozen dough thaws quickly and rolls out like it was freshly made. Honestly, this is the perfect pasta dough.

Perfect Pasta Dough
makes 4 servings

125 g all-purpose flour
165 g semolina flour
3 eggs
1 Tbsp olive oil
pinch salt

Combine the flours and form them into a mountain on your counter. Poke a deep well into the center. Crack the eggs into the well and add the oil. Use a fork to whisk the eggs and oil, slowly incorporating the flour into the mixture. When the mixture gets thick, abandon the fork and use your hands. Knead for ten minutes, then wrap tightly in plastic warp and allow to rest for 30 minutes. (This is a just enough time to tidy the kitchen and get a sauce started!) To finish, roll out by hand or with a machine and cut into desired noodly shapes. Boil in salted water 2-8 minutes, depending on how thick the noodles are and how al dente you like them.

Posted by kuri at April 10, 2007 11:29 AM


What do you use for all-purpose flour in Japan? Do you combine pastry flour with bread flour in a certain proportion? Also, where do you buy semolina flour in Tokyo? Finally, could you give the measures for the flours in cups — I don’t have a food scale so I don’t know what 125 grams or 165 grams would be.
Thanks. I’m eager to try this.

Posted by: Ruth on April 14, 2007 07:40 AM

For all-purpose flour, I use the most common flour sold, the one in the bag with the yellow sunflowers on it. I buy my semonlina at either Santoku or Seijo Iishi - both in my neighborhood carry it.

I’m not sure about the conversion from grams to cups; semolina is heavier than AP flour. I’m sure there’s an conversion chart somewhere online.

Here, according to the Alt.cooking FAQ

flour, Deaf Smith 130 grams/cup
flour, U.K. self-raising 110 grams/cup
flour, U.S. all-purpose 100 grams/cup
flour, buckwheat 170 grams/cup
flour, cake 90 grams/cup
flour, legume 130 grams/cup
flour, potato 170 grams/cup
flour, rice 150 grams/cup
flour, rye 90 grams/cup
flour, semolina 175 grams/cup
flour, wheat bread 100 grams/cup
flour, whole wheat 130 grams/cup

Posted by: Kristen on April 17, 2007 07:53 PM
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