Homemade Pasta

IMG_8047It’s hard to believe that International Palate has turned one year old. That means that one year ago, I sat on the couch with my mom and was determined to start a food blog. After watching too many Guy Fieri’s Diners, Drive-ins and Dives, I finally had what it takes to write my first blog post, Socca, Socca, Socca. As each week went by, my blog had become a routine for me and something that I can’t stop thinking about. It’s allowed me to grow and perfect certain skills. This experience has given me plenty of memories and has helped me find a deeper meaning for my love for food. The blog has grown bigger than I anticipated within the first year, so thank you to all my readers. But most of all, Happy Birthday International Palate!


To celebrate milestones as big as this one, many people celebrate with a party and/or a cake. But it was too hot to make a cake (who would turn on their oven when it’s 90F outside?!?!?!) and I wanted to enjoy a meal that was simple yet sophisticated, comforting yet tasty and overall, something International Palate worthy. And for me, that screams pasta, a staple that even one year olds can eat.


In our family, we buy pasta but every so often, we spoil ourselves by making homemade pasta. And every time we make some, we always say, “Oh why do we buy pasta when ours tastes just as good?” Our classic recipe that works all the time is 1 egg for every 100 grams of flour. This recipe is very versatile and allows you to add herbs for flavor and spinach/beets/carrots for color. Even though I love this recipe, I have decided to share with you the David Lebovitz recipe from his cookbook, My Paris Kitchen. It was the first time that I’ve made pasta with semolina flour but it will certainly not be the last time.


For cooking the pasta, you place them in a pot of boiling water with a little bit of salt and a little bit of oil, just so that they don’t stick. To store them, you can air dry them and keep them in a cardboard box  in a cool, dry place for a couple of months. This recipe will make a lot of pasta and can serve 6-8 people. So next time you have guests, consider this recipe. It will impress everyone and will take a lot less  effort, ingredients, and time than you might expect.


Homemade Semolina Pasta


  • 1 1/2 cups semolina flour
  • 1 1/2 cups all purpose flour, plus more to roll
  • pinch of salt
  • 1/4-1/2 cup chopped parsley and oregano, you can use any sorts of fresh herbs
  • 6 eggs, at room temperature
  • water, if needed


Mix both flours, salt and herbs together in a stand mixer. Make a well in your bowl and add the eggs in. Using the dough arm (one that looks like a hook), slowly mix and work your way up to a medium speed.

Once a ball is formed, remove from the bowl and place on a clean surface. Knead the dough until all of of flour mixture is incorporated and the ball doesn’t stick to your hands. If it is dry, you may need to add a little bit of water.

Shape it into a thick oval and wrap with plastic wrap. Let it sit at room temperature for about 1 hour.

Cut the oval into 4 different sections. Using a pasta machine, roll out the dough by starting with the fattest thickness. After rolled one, slightly flour both sides and roll again. Make the dough thin, until about  1/8-1/10 of a centimeter thin. Using the pasta cutting attachment, roll the dough through. Place on a drying rack or on a kitchen towel and let dry.

  • If you want to cook it, place in boiling salted/oiled water. Cook for 4-6 minutes, until al dente. Drain and serve warm.

Happy Birthday International Palate!



5 thoughts on “Homemade Pasta

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