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  • Writer's picturemor beja

Fresh pasta - with smolina flour

If there's something I find myself eating on a regular basis, at least once a week - it's pasta.

Pasta always makes me happy.

Until a few years ago I would only use purchased pasta, dried or fresh.

It always seemed so complicated to make fresh pasta, do not know why I thought so. So I just avoided it.

But somewhere along the way I decided it was time to deal with it and make fresh pasta from scratch.

Once I tried it, I realised how simple it is!

And it's so worth it ...

Today through the internet it is so easy to find recipes, information, learn techniques and find videos that show exactly how to make all sorts of things.

And not only information is available, but also quality ingredients are available to anyone who seek it. Things that in the past only cooks and chefs knew used, are available to all of us today. And if we go back to the all the tons of information that available today, it makes it easier for us to be exposed to all kinds of those ingredients and learn about it.

There are a few kinds of pasta doughs and I actually use a few different recipes to make pasta. Depends on what dish I want to prepare.

This recipe is a very basic and easy recipe. Very similar to the first recipe I made!

I have tried many recipes, from Italian bloggers, cookbooks, chefs and friends from Italy. And I have tried to combine some of those recipes and came up with the recipes I use today.

I'm not some pasta expert, but I make pretty darn good pasta I think :)

This recipe combines smolina flour, tipo '00' flour and eggs.

Smolina flour is a flour made from hard durum wheat that comes from all sorts of regions in southern Italy (if I am not mistaken), the texture of the smolina is a bit grainy and it is rich in gluten!

The pasta that contains smolina or is made entirely of smolina will have a harder bite like texture.

Therefore I will not use this recipe when I want to make filled pasta, such as ravioli. Because it requires a softer dough in my opinion. The hard texture of the smolina, when we make this dough by hand there's not enough strength applied to 'break' the smolina and make it softer in texture. But like I said, I will not make filled pasta out of this dough but the other types of pasta I will definitely make from it. I really like this texture when I make and eat linguini or pappardelle.

And as for the '00' flour, it's a white Italian flour ground from the heart of the wheat. And I recommend using a '00' flour for pasta. It is not mandatory, even with regular all-purpose flour it is possible to make pasta. But the result is definitely better when using better quality flour such as '00' flour. This flour contains higher levels of protein and affects the elasticity of the dough and the softness of the pasta.

And my formula for this dough is pretty simple - 60% '00' flour for pasta, 40% smolina flour and for every 100 grams of flour I add one egg and a pinch of salt [very little salt].

I calculate the amount of pasta I make according to the number of diners - 100 grams is about one serving per person.

So the amount I will write here in the recipe is suitable for three people.

I hope I didn't confuse you too much, tried to meow it short and clear.

But for any questions you have - you can contact me on Instagram -


  • 180 grams of flour '00' Pasta Fresca

  • 120 grams of smolina flour

  • 3 eggs

  • 2 grams of salt


  • Mix the two types of flours and salt together.

  • Place the flour mixture on the work surface and make a niche in the middle.

  • Break the eggs into the niche and start scrambling the eggs with a fork or two fingers.

  • Slowly unite the flour and eggs, adding flour from the sides. Each time add a little more and mix.

  • When a very thick mixture begins to form, start to knead it with both hands.

  • Knead the dough for 10-12 minutes until you get a smooth and even dough.

  • When the dough is ready, shape it into a rectangle, wrap it in cling film and refrigerate for at least half an hour.

  • It can also be left in the refrigerator for up to 24 hours.

  • Remove the dough from the refrigerator and divide it, the unused parts should be kept in cling film so that it won't dry out.

  • At this point you can roll out the dough or create shapes out of it. You can roll with a rolling pin if you don't have a pasta machine.

Enjoy! :)


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