Parsley Semolina Pasta

Parsley Semolina Pasta

This is Paul’s go-to pasta. So simple and relaxing to make and SO good!


(this makes two hearty portions)

  • 3/4 cups all-purpose flour, plus more for dusting
  • 3/4 cups semolina flour (such as Bob’s Red Mill), plus more for dusting
  • 1 large egg
  • 2 large egg yolks
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 T extra-virgin olive oil
  • 1 – 2 T water


In a small bowl, whisk together egg, yolks, EVOO, parsley and a puncg of kosher salt.

Whisk together the two flours and  pour out on a clean large work surface. Form a 6-inch well in center. Add egg mixture to well.

Using a fork, beat egg mixture until combined; gradually incorporate flour mixture from inner edges of well into wet ingredients until a smooth batter forms. Once batter is too stiff to mix with fork, use hands to work in remaining flour to form a shaggy dough. Add water, 1 tablespoon at a time, as needed to bring dough together.

Knead until dough is smooth, about 10 minutes. Wrap dough in plastic wrap, and let rest at room temperature 2 hours. Unwrap dough, and cut dough into two halves. Keep one portion covered while proceeding with next steps.

Pro Tip: When kneading, kneed for two minutes then rest for one – do this about three times.

Roll 1 dough piece out on floured work surface into a roughly 20- x 12-inch rectangle (about 1/16 inch thick). The dough should be thin enough to read through.

Lightly dust both sides of dough with all-purpose flour. Starting at 1 long side of rectangle, roll up dough, jelly-roll style, to form a cylinder. Using a thin, sharp knife, cut dough crosswise into 1/3-inch pieces. With floured hands, unroll dough slices into ribbons, and toss them with 1 tablespoon all-purpose flour.

Transfer pasta to a baking sheet dusted with semolina flour; cover with plastic wrap. Repeat steps 6 to 8 with remaining dough and all-purpose flour. Cook immediately, chill in the refrigerator up to 24 hours, or freeze up to 3 weeks.

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