VARIATIONS: A lovely green pasta will result if you substitute 1/4 lb. fresh pureed spinach for one of the eggs. For herb-flecked pasta, add 1/4 cup minced fresh basil or 1/2 cup minced fresh tarragon to the flower mixture. Wonderful pasta can be made using minced dried tomatoes or chilies, or any number of other ingredients. Experiment and see what flavor discoveries you can make on your own.


  • 1 3/4 cup White all-purpose flour
  • 1/2 cup Semolina flour
  • 1/2 tsp. Salt
  • 3 Eggs (large - room temp.)
  • 1 tbs. Olive oil
  • 3 tbs. Water


Place flours and salt in the work bowl of a food processor and process briefly to combine.. With machine running, add eggs, oil, and water and process until dough resembles coarse cornmeal and sticks together when pressed between thumb and forefinger. If you don't own a food processor, stir together the flours and salt and pour into a compact mound on your work surface. Make a well in the center of the mound and pour in the slightly beaten eggs, oil, and water. Stir with a fork, incorporating the flour a little at a time, until you have a smooth dough. Wrap the dough in a floured tea towel and set aside at room temperature for about 30 minutes. Knead gently for about 10 times, then roll out with a rolling pin to desired thickness and cut into shapes. You may also use a hand-crank pasta machine for these steps, following the manafacturer's directions. If preparing in advance, spread pasta out on a floured tea towel, dust with a little flour, and toss occasionally until you are ready for it. Pasta canalso be left to dry on the towel, or on a rack, for longer peroids. When it is completly dry, store it in a sealed container in a dark, dry place until needed.

Print this recipe

Submitted 6/13/05.
Source: Best 125 Meatless Pasta Dishes
Submitted By: Rick Smith
Basic Egg Noodles