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Italian Homemade Pasta

BT Calgary | posted Wednesday, Jan 8th, 2014

A fresh pasta recipe – pasta rolling machine is best for this dough, but can be done my hand if desired.



  • 500 grams high quality all purpose unbleached flour
  • 500 grams durum semolina
  • 180 ml of farm fresh eggs
  • 80 ml of water


  1. mix flour and semolina into a pile, create a well in the centre of the pile,
  2. add eggs and water in the well, and fold all items until are completely bond together
  3. let dough sit for at least one hour or even over night in fridge.
  4. roll out into long sheets to a thickness of 2mm and cut into desired shapes


enough pasta to feed 6 adults


Courtesy Chef Gennaro Silvestri: Cinquecento Cucina