Pasta Noodle Recipe Semolina: Fresh Homemade Stracciatella Style

Fresh pasta made from semolina flour offers a texture that store-bought simply cannot match. This stracciatella-style version delivers tender, delicate ribbons that absorb sauce beautifully.

I developed this recipe after years of testing different flour ratios and drying methods. The key is working the dough just enough to create a smooth, elastic texture without overdeveloping the gluten.

What you’ll achieve is homemade pasta with a subtle bite and rich, wheat-forward flavor. The process takes patience, but the results are worth every minute.

Once rolled and cut, these noodles cook in just 2-3 minutes, making them ideal for quick, impressive meals.

Ingredients for Pasta Noodle Recipe Semolina

Semolina flour, eggs, and patience create pasta that outshines any store-bought version.

The semolina flour is non-negotiable for that signature bite—look for Bob’s Red Mill or Italian imports at Whole Foods or specialty markets. Durum wheat semolina has the protein content needed for elastic dough. I always grab mine from the bulk bins at Central Market (the turnover is high, so it’s fresh). The eggs should be the freshest you can find; farmers market eggs give the richest color and flavor.

No semolina? All-purpose flour works in a pinch but the texture won’t be the same—add a tablespoon of vital wheat gluten to compensate. Out of egg yolks? Use whole eggs at double the quantity. The olive oil can be swapped for melted butter if you’re going for a richer dough. Fresh herbs like thyme or rosemary can replace the Italian blend—just use one-third the amount since they’re more potent.

Fresh pasta dough keeps in the fridge for 24 hours wrapped tightly in plastic. Cut noodles can be dusted with flour and refrigerated for up to 2 days, or frozen for 1 month. Let frozen noodles thaw before cooking—they’ll still take just 2-3 minutes in boiling water.

Step-by-Step Instructions for Fresh Homemade Semolina Pasta

Here’s the method I use for perfect stracciatella every single time.

Step 1: Combine the Dry and Wet Ingredients

On a clean work surface or in a large mixing bowl, create a mound with the 2 cups Semolina Flour and 1 cup All-Purpose Flour. I prefer using the well method for this—it gives you better control over the texture as you incorporate the liquids.

Make a large well in the center and add the 4 whole Large Eggs, 1 tbsp Extra-Virgin Olive Oil, 1 tsp Sea Salt, 2 whole Egg Yolks, and 1 tbsp Unsalted Butter. The room temperature eggs will blend more smoothly into the flour.

Step 2: Form the Dough and Knead to Perfection

Using a fork, gradually incorporate the flour into the wet ingredients, working from the inner rim of the well outward. Once the mixture becomes too stiff for the fork, switch to your hands. The dough will be shaggy at first—this is normal.

Knead the dough for 8-10 minutes until it becomes smooth and elastic. If it feels too dry, add the 2 tbsp Water 1 tablespoon at a time. If it’s too sticky, dust with a bit more semolina flour. You’re aiming for dough that springs back when pressed lightly with a finger.

Step 3: Rest the Dough for Optimal Texture

Wrap the dough 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 thinly. I’ve found that skipping this step results in pasta that shrinks back when rolled.

If you’re adding the optional flavors, knead in the 0.25 tsp Freshly Ground Black Pepper and 0.5 tsp Dried Italian Herbs during the last minute of kneading. This ensures even distribution without overworking the dough.

Step 4: Roll and Cut the Stracciatella

Divide the rested dough into 4 equal portions for easier handling. On a lightly floured surface, roll each portion as thin as possible—aim for about 1/16-inch thickness. The thinner you roll, the more delicate your final pasta will be.

For traditional stracciatella, let the rolled sheets dry for 5-10 minutes until they’re slightly leathery but not completely dry. Then, using a sharp knife, cut the sheets into ¼-inch wide strips. Alternatively, you can tear the sheets by hand for a more rustic appearance.

Step 5: Cook the Pasta Al Dente

Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2-3 minutes—fresh pasta cooks much faster than dried. You’ll know it’s done when the noodles float to the surface and are tender but still have a slight bite.

Drain immediately and toss with your favorite sauce. Fresh pasta absorbs sauces beautifully, so serve it right away. The texture should be tender yet firm, with a subtle chew that only homemade pasta can deliver.

Regional Styles of This Recipe

Roman Tradition

In Rome, semolina pasta often means tonnarelli—square-shaped spaghetti that’s rolled by hand. The dough uses just semolina flour and water, creating a toothsome texture that stands up to rich sauces like cacio e pepe. I tried making it once with Lily—she loved squishing the dough between her little fingers. 💛

Southern Italian Style

Down in Puglia, they make orecchiette by pressing small dough pieces with a thumb. Their version uses semolina flour and water, with no eggs. The little “ears” are perfect for trapping bits of broccoli rabe in the traditional pairing.

Northern Approach

In Emilia-Romagna, they prefer egg-enriched pasta. Their tagliatelle uses semolina and all-purpose flour with plenty of eggs, creating a richer, more tender noodle. The ratio is typically 1 egg per 100g flour, which makes a silky dough perfect for ragù.

Sicilian Specialty

Sicilians make busiate, a short, twisted pasta that’s rolled around a thin dowel. Their dough often includes a touch of olive oil for extra tenderness. The shape is designed to hold chunky vegetable sauces, like the island’s famous pesto alla trapanese.

I picked up this technique at a cooking class during our trip to Palermo—Tom still talks about how much he loved it. 🗺️

Calabrian Twist

Calabria’s maccheroni al ferretto are long, hollow tubes made by wrapping dough around a thin metal rod. The dough here is simpler—just semolina and water—but the technique creates a unique texture that’s perfect for hearty meat sauces.

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