Semolina Pasta Dough

Jennifer Jasinski

Bistro Vendôme, Euclid Hall, Rioja, and Stoic & Genuine, Denver

This classic pasta dough recipe yields tender, golden noodles. Use it to make Jennifer Jasinski's signature artichoke and white truffle tortelloni or heirloom tomato consommé with goat cheese ravioli.


2 1/2 pounds


1 pound (about 2 3/4 cups) semolina flour
12 ounces (about 2 1/4 cups) all-purpose flour
1 teaspoon salt
1 cup water
4 egg yolks
2 tablespoons pure olive oil


In a mixing bowl, combine all of the dry ingredients together by hand. Create a well in the center of the bowl.

In a separate bowl, whisk the water, yolks, and oil together. Place the wet mixture in the well of the dry ingredients and mix together by hand until a crumbly dough forms.

Turn the dough out onto a work surface. Press it together into 1 somewhat crumbly dough ball and then knead it by hand until a smooth dough ball forms. This will take some elbow grease; about 15 minutes of kneading. Tightly wrap the dough in plastic wrap and allow it to relax in the refrigerator for at least 1 hour or overnight.

Chef’s note: it's important to knead the dough very well to properly develop the gluten. If the dough will not stay together, you may add more water, 1 tablespoon at a time, until you have a smooth dough ball. Different types of flour will react differently, so be sure to feel your dough to be sure you have the right consistency.