Fresh Country-Style Pasta

This country-style pasta is designed for a firm, satisfying bite—closer to traditional semolina pasta than soft egg noodles. Built on a semolina-forward dough and lightly dried before cooking, it holds its shape beautifully and maintains its texture in sauces and stir-fries. Cut slightly narrower than classic country noodles, this version is perfect when you want that same hearty chew in a longer, more versatile format.

Ingredients

• 350 g (about 2⅛ cups) semolina flour
• 100 g (about ¾ cup + 1 tbsp) bread flour
• ½ tsp table salt
• 200–220 g (about ¾ cup + 1½–3 tbsp) water

Directions

Mix the Dough

Add the semolina flour, bread flour, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on speed 2 just to combine.

With the mixer running, slowly add the water until the mixture forms a coarse, crumbly dough that just begins to come together. The dough should feel firm and slightly dry—avoid adding excess water.

Knead

Switch to the dough hook and knead on speed 2 for 3–4 minutes, until the dough becomes smooth and cohesive. It should be firm but pliable, not sticky.

Rest

Wrap the dough tightly in plastic wrap and let rest at room temperature for 30–45 minutes to allow the flour to fully hydrate.

Roll the Dough

Divide the dough into 4 portions. Working with one piece at a time, flatten slightly and pass through a pasta roller on the widest setting. Fold and repeat several times until smooth.

Gradually reduce the thickness setting until reaching setting #4.

Cut the Pasta

Run the sheets through a fettuccine cutter. Lightly dust with flour and arrange in loose nests or straight lengths to prevent sticking.

Dry

Let the pasta air dry for 60–120 minutes. In a dry environment, this step helps develop a firmer texture and improves how it holds up during cooking.

Cook

Cook in well-salted boiling water for 3–5 minutes, or until tender but still firm to the bite. Drain and use immediately.

Yield: 4 servings.

Notes

Preparation

• Use a kitchen scale for the flour and water; the household equivalents are approximate.
• This dough is intentionally firmer than egg-based pasta dough—resist the urge to add extra water.
• If the dough feels too dry to come together, add water 1 tsp at a time until it just holds.
• Resting the dough is essential for proper hydration and smooth rolling.

Variations

• Richer Pasta: For slightly richer pasta, replace 25–40 g (about 1¾–2¾ tbsp) of water with 1 large egg.
• Softer Texture: Use 300 g (about 1⅞ cups) semolina flour and 150 g (about 1¼ cups) bread flour. Keep the remaining ingredients unchanged, beginning with 200 g (about ¾ cup + 1½ tbsp) water and adding more only as needed. Dry the cut pasta for 30–45 minutes before cooking.
• Shorter Drying: For a more traditional pasta texture, shorten the drying time to 30–45 minutes.

Serving Suggestions

• Works well for stir-fried noodle dishes.
• Works well with hearty sauces where a firmer pasta is preferred.

Make-Ahead & Storage

• Pasta can be dried longer (up to overnight) for a firmer, more shelf-stable texture.
• For short-term storage, refrigerate for up to 1 day.
• For longer storage, freeze in loose nests and cook directly from frozen.