Created with Sketch.





MAKES: 1 1/2 pounds of fresh pasta 

2 cups Grainworks Organic Durum Semolina flour
2 cups Grainworks Organic All-Purpose Flour
2 eggs, well-beaten
1-Tbsp extra virgin organic olive oil
1/2 tsp. salt
Mix the two flours together and make a mound on top of a clean surface. Make a well in the center of the mound.

In a large bowl, beat the eggs and mix in the olive oil, salt and one cup cold water. Pour this into the flour well. With your hands, mix the flours and liquids together and knead until you have a ball of dough. Add up to another cup of water as necessary.

dough well

dough well

Work the dough by rolling it away from you on the counter while simultaneously tearing it in half. Then pull it back together while rolling it back towards you, always keeping some pressure on the dough with the balls of your hands. Keep rolling and tearing for five minutes, until the mixture is uniform and smooth.

making semolina pasta-kneading

Kneading a good pasta dough


Dust with flour now. To keep the dough from sticking, shape it into a bread loaf and dust with flour. Cover with a dry cloth and allow the pasta dough ball to rest for five minutes. Cut off a piece of dough about the size of your fist and flatten it into a disk. Dust it lightly with flour.
Gently pick up the dough circle with both hands. Hold it up to the light to check for places where dough is too thick. Return to board; even out any thick spots. Let rest until dough is slightly dry but can be handled without breaking.
Lightly flour dough circle; roll loosely on rolling pin.

rolling the pasta

rolling the pasta

Slide rolling pin out; press dough roll gently with hand and cut into strips of desired width with sharp knife. Carefully unfold strips

Cutting pasta to form

Cutting pasta to form


drying pasta

To dry and store your fresh pasta, dry it by hanging strips over a pasta rack or clean broom handle covered with plastic wrap and propped between two chairs. Dry for at least 3 hours. Fresh pasta can then be stored in airtight container at room temperature for up to 4 days.

To serve, cook pasta in large pot of boiling, salted water 3 to 4 minutes just until done, with the ideal doneness being “al dente. ” “Al dente” is an Italian cooking term used to describe pasta and vegetables, rice or beans that prepared to be “firm to the bite”. In Italian the phrase means “to the tooth.”

Drain well & serve with your favourite mix-ins and sauces!