Kitchenaid Pasta Recipe Semolina: Fresh Homemade Noodles in Minutes

I’ve tested this method in my tiny Boston kitchen, and it delivers homemade pasta that rivals anything from Nonna’s table. The KitchenAid does the heavy lifting, turning simple semolina and eggs into silky-smooth dough in minutes.

No special skills required—just attach the pasta roller and let the mixer handle the work. The semolina gives the noodles a satisfying bite, while the eggs add richness that shines in every strand.

After a short rest, the dough rolls out effortlessly into perfect sheets, ready to be cut into fettuccine, tagliatelle, or any shape you crave. It’s fresh pasta without the fuss.

Serve with your favorite sauce or simply toss with butter and herbs. The results speak for themselves.

Ingredients for Kitchenaid Pasta Recipe Semolina

Six simple ingredients transform into silky homemade pasta with your KitchenAid mixer.

Semolina is key here—look for fine grind at Italian markets or the baking aisle at Whole Foods. The all-purpose flour softens the texture, but don’t skip it. I grab mine from King Arthur’s line (the bag with the red label) for consistent results. Room temp eggs blend better, so pull them out 30 minutes before starting (or microwave for 10 seconds if you’re impatient).

No semolina? Bread flour works in a pinch, but the pasta won’t have that signature bite. Short on eggs? 3 whole eggs plus 1 yolk gets you close. The olive oil can be swapped for avocado oil if that’s what’s in your pantry. Salt amount is flexible—taste the dough before rolling if you’re unsure.

Dough rests best covered at room temp for 30 minutes. Fresh pasta cooks in 2-3 minutes—watch it closely. Extras freeze beautifully: dust sheets with flour, stack, and seal in bags for up to 1 month.

Step-by-Step Instructions for Homemade Semolina Pasta

Here’s the method I use to make perfect fresh pasta every time with my stand mixer.

Step 1: Combine the Flours and Salt

In the bowl of your KitchenAid mixer, whisk together the 2 cups Semolina Flour and 1 cup All-Purpose Flour with the 0.5 tsp Salt. This step ensures even distribution of the salt throughout your dough.

I like to use the whisk attachment for this part to really aerate the dry ingredients. You’ll notice the mixture takes on a lighter, fluffier appearance when it’s properly combined. This helps create a more tender final product.

Step 2: Add Wet Ingredients to the Mixer

Create a well in the center of your flour mixture. Add the 4 whole Large Eggs, 1 tbsp Olive Oil, and 2 tbsp Water to this well. The water helps bring everything together, especially important with semolina’s slightly coarser texture.

Attach the dough hook to your mixer and begin mixing on low speed. After about 30 seconds, increase to medium speed. You’ll see the dough start to come together in shaggy clumps before forming a single mass.

Step 3: Knead Until Smooth and Elastic

Continue kneading with the dough hook for 8-10 minutes. The dough will initially look dry and crumbly, but resist the urge to add more water. Semolina absorbs liquid slowly, and you’ll see it transform into a smooth, elastic ball.

You’ll know it’s ready when the dough pulls away from the sides of the bowl and feels slightly tacky but not sticky to the touch. If it’s too dry, add water 1 teaspoon at a time; if too wet, add a bit more all-purpose flour.

Step 4: Rest the Dough for Optimal Texture

Turn the dough out onto a lightly floured surface and shape it into a ball. Wrap it tightly in plastic wrap and let it rest at room temperature for 30 minutes. This resting period allows the gluten to relax, making the dough much easier to roll out.

I’ve found this rest time is crucial with semolina dough—it goes from somewhat stiff to beautifully pliable. The surface should be smooth and slightly springy when pressed gently with your finger.

Step 5: Roll and Cut Your Pasta

Divide the rested dough into 4 pieces (one for each serving). Flatten each piece slightly with your hands before running it through your pasta roller on the widest setting. Fold the sheet in thirds like a letter and repeat this process 2-3 times to create a silky smooth sheet.

Gradually decrease the roller setting, passing the dough through each level once until you reach your desired thickness. For most shapes, setting #5 or #6 works perfectly. Cut into your preferred shape and cook immediately in boiling salted water for 2-3 minutes until al dente.

Storing and Reheating This Recipe

Room Temperature Storage

Fresh pasta is best cooked immediately, but you can store it at room temperature for up to 2 hours if needed. I lay the cut strands on a floured baking sheet, dust lightly with semolina flour, and cover with a clean kitchen towel. This prevents sticking while keeping the pasta fresh. 💡

Refrigerator Storage

For longer storage, refrigerate your pasta in an airtight container for up to 24 hours. Toss the strands with a bit of olive oil to prevent clumping. I’ve found this works well when prepping ahead for dinner parties in my tiny Boston kitchen.

Freezing Fresh Pasta

To freeze, spread the pasta on a baking sheet, dust with flour, and freeze for 1 hour before transferring to freezer bags. It keeps for up to 1 month. No need to thaw—just toss frozen pasta directly into boiling water, adding 1 extra minute to cooking time.

Reheating Cooked Pasta

If you’ve already cooked your pasta, store it in the fridge for up to 3 days in an airtight container. Reheat in boiling water for 30-60 seconds or microwave with a splash of water to refresh the texture. I always add a drizzle of olive oil to revive the flavor. ❄️

Reviving Dried-Out Pasta

Should your pasta dry out slightly, don’t panic. Run it through warm water for 10-15 seconds to rehydrate, or toss it in a pan with a bit of olive oil and warm gently. This trick saved me during that infamous pot pie disaster back in 2019.

Frequently Asked Questions