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Servings: ravioli 15; linguini 8
12 oz. all-purpose flour
6 oz. semolina flour
5 whole eggs
1 egg yolk


Mix both flours together making sure there are no lumps. Pour the flour out onto a clean flat surface and shape into a volcano. Mix the eggs together and pour into the crater of the volcano.

With a fork or your fingers, start swirling the eggs around pulling in small amounts of flour in until the dough starts coming together. Keep kneading the dough for 10 minutes until you have one smooth elastic dough ball.

Let the dough rest a minimum of 30 minutes at room temperature before proceeding with rolling out the pasta. If resting for longer, cover with plastic wrap and put in the refrigerator until use.

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