I make a fair bit of pasta. This is my standard fresh pasta recipe – can be adapted for most pasta shapes.
Semolina is a coarse, ‘hard’ pasta flour from the south of italy. Usually used for making desserts and porridge in south africa, it contains more gluten than the ‘soft’ flours and gives pasta a more satisfying and chewy bite.
However, it is more expensive, and if you make a lot of pasta, it tends to add up! If you’re making pasta for a special occasion, use 100% semolina, otherwise 50/50 or 2/3 semolina is also fine. Imported Italian semolina is delicious, but even cheap local stuff still makes a fine pasta.
Don’t add salt to your pasta dough.
This recipe is for a generous portion for 2 people – if you’re throwing a dinner party, generally 75g of flour per person is enough, and when scaling up use 1 egg per 100g (not per 75g as shown here) – so 500g flour = 5 eggs = pasta for 6-7 people.