00 & Semolina Whole-Egg Pasta Dough
Pasta all'uovo con semola
A firmer whole-egg dough blending 00 flour with remilled durum semolina.
Photography in preparation
The complete method is here to read. Original photography will appear when the dish has been documented in the DUKAI kitchen.
A 4:1 blend of 00 flour and remilled durum semolina keeps the clean handling of whole-egg pasta while adding a firmer bite and slightly rougher surface.
1 medium pasta batch · Preparation 15 min · Resting 30 min
Ingredients
Dough
- Italian 00 flour400 g
- Semola rimacinata, fine remilled durum wheat semolina100 g
- Medium whole eggs, room temperature5
Method
Mix the 00 flour and semola thoroughly, make a well and add the eggs.
Draw the flour blend gradually into the eggs until the mixture forms coarse crumbs, then press and knead them together.
Knead for about 10 minutes until the dough is firm, even and elastic.
Wrap tightly and rest for at least 30 minutes before rolling.
Roll progressively through the pasta machine. This dough is naturally firmer than 00 whole-egg dough, so do not force it through narrow settings too quickly.
Chef’s notes
- Use semola rimacinata, not coarse couscous-style semolina.
- This is intentionally a 4:1 00-to-semola blend, a useful bridge between silky egg pasta and durum-led dough.
Allergens and diet
Gluten. Eggs.
Last refined · October 2026