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 semolina flour
• 100 g bread flour
• ½ tsp table salt
• 200–220 g 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.

Notes

Preparation

• 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.

Serving Suggestions

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

Variations

• For slightly richer pasta, replace 25–40 g of water with 1 large egg.
• For a softer texture, increase bread flour slightly and reduce semolina.
• For a more traditional pasta texture, shorten the drying time to 30–45 minutes.

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.