Bluebird Grain Farms

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Photo Credit: Rebeca G. Sendroi

Yield 4 Servings


1 1/2 cups Emmer Flour

1/4  cup semolina for work surface

1 tablespoon water

1/2 teaspoon of fine salt

1 tablespoon olive oil

2 large eggs, beaten


In a food processor, combine Emmer flour and salt and process for 5 seconds. Separately, combine eggs, water, and oil. With the machine on, pour egg mixture in and process until mixture comes together ( 10-15 seconds). Lightly flour a work surface with semolina. Knead dough by hand for 30-60 seconds until dough is smooth and pliable.

Divide dough into 2 pieces, shape each piece into a plump disc, then wrap in a plastic bag and let rest for 20 minutes in the refrigerator (can rest for 2-3 days). If the dough is too wet to knead continue to add flour until it is pliable but not sticky.

Bring a large pot of water to a boil containing a pinch of salt and a dash of olive oil. On a floured work surface roll out a large misshapen rectangle approximately 12 x 20 inches. Cut pasta at the desired length and width. (Also works great with a pasta extruder.)

Use a spatula to loosen the dough and slide gently into boiling water. Boil 2-5 minutes until dough floats to the top and is “al dente” or slightly firm to bite. Drain water and serve with your favorite sauce.