Fresh Italian noodles


You can use fresh pasta - a must for the best dishes - or you can make it yourself. If you choose to make it, here's how...


2 c semolina (semolina flour)
3 T olive oil
5 T water (cold)
2 T butter (unsalted)
1⁄4 t salt


  1. Just pour a mound of flour into a bowl and make a valley in the center.
  2. Add the egg yolks, olive oil, salt, and water, then mix well. Pour on melted butter.
  3. Let it rest, covered with a moist towel for about an hour.
  4. Knead well and roll out flat with a rolling pin, then refrigerate for half an hour.
  5. Slice the dough into strips about 1/4 inch wide.
  6. Once they've had a chance to dry out a little bit, you can dump them into boiling water for about 6-8 minutes.
  7. Once finished, drain but don't rinse.
  8. Then pour warm sauce over the cooked noodles.


Beware overcooking, since the pasta should be al dente.

Do not rinse the boiled pasta. The starch helps the sauce stick.

Use a simple tomato sauce or Alfredo sauce as in one of the fetuccine Alfredo or fetuccine Alfredo fortissimo recipes, and you're ready for a fine Roman meal.

4 servings
Preparation time
Cooking time
Total time
45 minutes

fresh pasta