Semolina & 00 Egg-Yolk Pasta Dough
Sfoglia ai tuorli e semola
A rich filled-pasta dough of 00 flour, fine semolina and yolks only.
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 dough sits between a silky yolk sfoglia and a firmer semolina dough. The small semolina proportion brings structure while five yolks give colour, richness and a supple sheet for ravioli and tortelli.
approximately 190 g raw dough · Preparation 15 min · Resting 1 hr
Ingredients
Dough
- Italian 00 flour75 g
- Fine semola rimacinata25 g
- Egg yolks, whites reserved for another use5
Method
Mix the 00 flour and semola thoroughly, then make a well and add the yolks.
Draw the flour into the yolks gradually and bring the mixture together into a firm dough.
Knead for 8 to 10 minutes until the surface is satin-smooth and the dough springs back slowly when pressed.
Wrap tightly and rest for 60 minutes before rolling.
Laminate at the widest setting two or three times, then reduce the machine one setting at a time to a thin filled-pasta sheet.
Chef’s notes
- This is deliberately a 75:25 blend of 00 flour and semola. It is not presented as a pure-semolina dough.
- Yolk-only dough can feel firm before resting. Rest it fully before correcting the formula.
Allergens and diet
Gluten. Eggs.
Last refined · October 2026