Pasta Fresca and Semolina Pasta Dough

A classic Italian dough with tenderness, strength, and richness for versatile homemade pasta shapes.

This pasta fresca semolina dough combines Caputo 00 Pasta Fresca Flour, Caputo Semolina Flour, and eggs to create a dough with tenderness, strength, and richness. It represents one of the most common styles of pasta seen across Italy and gives you a balanced foundation for a wide range of homemade shapes.

In this video, you’ll learn the base formula and why high-quality flour lets the dough do the work. Once made, this dough can be rolled thin and shaped into versatile pasta like farfalle or cut into lasagna sheets for baked pasta dishes.

Instructions

1. In a medium-sized bowl, weigh 150 g of Caputo "00" Pasta Fresca Flour and 150 g of Caputo Semolina Flour. Mix to fully combine.
2. Pour the blended flour onto a clean work surface or cutting board and create a well in the center.
3. Add 3 whole large eggs to the center, whisk to combine, and slowly start incorporating the surrounding flour until a dough begins to form.
4. Continue folding in flour until the mixture is fully hydrated, then knead the dough for 8–10 minutes until smooth and elastic.
5. Wrap the dough in plastic wrap and allow it to rest at room temperature for 30 minutes.

Note: Don't rest at room temperature for longer than 6 hours. After 6 hours, refrigerate the dough and bring it back to room temperature for 2 hours before rolling for optimal texture.

6. Begin rolling out the dough using a rolling pin or a pasta sheeter.
7. Roll to your preferred thickness. This will vary depending on the shape you are making. A good hint to know if the dough is thin enough to place it on a wood cutting board. If you can see the grain, you are ready to go.
8. If you're cooking pasta immediately, drop it into boiling water for 1–2 minutes, then finish cooking for an additional 1–2 minutes in the preferred sauce.
9. If you're preparing pasta in advance, allow the pasta to dry completely and store it in an airtight container for up to 2 months, or up to 6 months if vacuum sealed.

Notes

• You can scale this dough using the ratio of 1 egg per 100 g of flour.
• We recommend starting with slightly less flour if you are unsure of the humidity level in your environment. Reserve about 20 g to the side. You can always add more flour to adjust the texture.
• If the dough feels too dry, add 1 tablespoon of water at a time, but remember it is much easier to add flour than to correct a dough that is too wet.

Shapes

• Lasagna
• Farfalle
• Long Cut Pasta