Pure Semolina Whole-Egg Pasta Dough
Pasta fresca all'uovo di sola semola
Fresh pasta made with remilled durum semolina and whole eggs, with no soft-wheat flour.
Photography in preparation
The complete method is here to read. Original photography will appear when the dish has been documented in the DUKAI kitchen.
This version uses semola rimacinata as the only flour. It is firmer and more assertive than classic 00 egg pasta and is useful when the cook wants the flavour and bite of durum wheat without moving to an egg-free water dough.
1 medium pasta batch · Preparation 15 min · Resting 1 hr
Ingredients
Dough
- Semola rimacinata, fine remilled durum wheat semolina500 g
- Medium whole eggs, room temperature5
- Fine salt1 g
- Wateronly if required
Method
Place the semola on the bench, mix in the salt and make a wide well.
Add the whole eggs and beat them with a fork, drawing the semola gradually into the centre.
When the mixture becomes too stiff for the fork, bring it together by hand and knead until smooth, homogeneous and no longer sticky.
If the dough is still excessively hard after thorough mixing, moisten it with the smallest amount of water needed rather than pouring in water freely.
Cover or wrap and rest for 60 minutes before rolling and shaping.
Chef’s notes
- The starting memory rule here is one medium whole egg per 100 g semola, but egg size and flour absorption still matter.
- Use remilled semolina. Coarse semolina does not behave the same way under a pasta roller.
Allergens and diet
Gluten. Eggs.
Last refined · October 2026