Kitchenaid Pasta Recipe Semolina: Fresh-Cut Ribbons With Rustic Bite

There’s something deeply satisfying about making pasta from scratch, especially when using semolina for that authentic rustic texture. My KitchenAid stand mixer makes the process effortless, transforming simple ingredients into smooth, elastic dough.

The dough comes together in minutes with the mixer’s dough hook, then rests to develop flavor and workability. Rolling and cutting fresh ribbons gives you complete control over thickness and shape. The semolina adds a beautiful golden hue and satisfying bite.

Cooking the pasta takes just 2-3 minutes in boiling water, yielding tender yet firm strands that hold sauce perfectly. This vegetarian dish brings restaurant-quality results to your home kitchen with minimal active time.

Fresh pasta freezes beautifully too, making it practical for busy schedules. Here’s how to create these perfectly textured ribbons.

Ingredients for Kitchenaid Pasta Recipe Semolina

Semolina and eggs form the base for these fresh-cut ribbons with rustic bite.

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The semolina is non-negotiable here—Bob’s Red Mill or King Arthur are my go-to brands for consistent grind. The all-purpose flour balances the semolina’s coarseness; unbleached gives a slightly nuttier flavor. Eggs at room temperature blend more evenly into the dough (just set them out 30 minutes before starting). I always use Diamond Crystal kosher salt—it dissolves perfectly and seasons without overpowering.

No semolina? Replace with bread flour for a chewier texture, though the color won’t be as golden. For an egg-free version, try 1/2 cup water mixed with 1 tbsp olive oil per egg (but texture changes significantly). The olive oil can be swapped with any neutral oil, but extra-virgin adds depth. If your dough feels dry, add water 1 tsp at a time—don’t overdo it (the dough should feel stiff but workable).

Fresh pasta dough keeps 24 hours wrapped tightly in the fridge, or freeze cut ribbons on a sheet pan before transferring to bags for up to 3 months. Cook frozen pasta directly from the freezer—just add 1 extra minute to boiling time. The semolina dust on the cutting board prevents sticking without altering flavor.

Step-by-Step Instructions for Fresh-Cut Semolina Pasta Ribbons

This method ensures silky, elastic dough that rolls beautifully through your stand mixer attachment.

Step 1: Combine the Dry Ingredients

On a clean work surface or in a large mixing bowl, mound the 2 cups Semolina Flour and 1 cup All-Purpose Flour. Create a well in the center that’s wide enough to hold all your wet ingredients. If you’re using it, sprinkle the 0.5 cup Durum Wheat Semolina around the base of the well for extra texture.

Add the 1 tsp Kosher Salt to the flour mixture and gently combine with your fingers. The salt should be evenly distributed throughout the dry ingredients before you add any liquids. This ensures consistent seasoning in every bite of your finished pasta.

Step 2: Incorporate the Wet Ingredients

Crack the 4 whole Large Eggs into the well you created. Add the 2 tbsp Extra-Virgin Olive Oil to the center. Using a fork, begin whisking the eggs and oil together in a circular motion, gradually incorporating the flour from the inner walls of the well.

Once the mixture becomes too thick to whisk, switch to your hands. Continue mixing until a shaggy dough forms. If the dough feels too dry and isn’t coming together, add the 2 tbsp Water one tablespoon at a time. The dough should feel slightly tacky but not sticky.

Step 3: Knead to Develop the Gluten

Turn the dough out onto your work surface and begin kneading. Push the dough away from you with the heel of your hand, then fold it back over itself. Rotate the dough a quarter turn and repeat. This process develops the gluten, giving your pasta its signature chew.

Knead for 8-10 minutes until the dough is smooth, elastic, and springs back when pressed with your finger. If the dough feels too stiff, wet your hands slightly with water and continue kneading. The finished dough should have a satiny texture and uniform color throughout.

Step 4: Rest the Dough for Optimal Texture

Wrap the kneaded dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking back as you work with it.

While the dough rests, set up your KitchenAid mixer with the pasta roller attachment. Dust your work surface with a bit of all-purpose flour to prevent sticking. The rested dough should feel smooth and slightly more pliable than when you first finished kneading it.

Step 5: Roll and Cut the Pasta

Divide the rested dough into 4 equal portions. Flatten one portion with your hands and set the pasta roller to its widest setting. Feed the dough through the roller, catching it with one hand as it comes out the other side. Fold the sheet in thirds like a letter and repeat the process 2-3 times.

Gradually decrease the roller setting and pass the dough through once at each setting until you reach the desired thickness. For ribbon-cut pasta, I typically go down to setting #4 or #5. Then switch to the fettuccine or tagliatelle cutter attachment and feed the sheets through to create perfect ribbons. Dust the cut pasta lightly with flour to prevent sticking and cook immediately or let dry slightly before cooking.

Serving Suggestions for Leftovers

Classic Presentation

Serve your fresh semolina ribbons with a simple aglio e olio sauce—just 4 minced garlic cloves, ½ cup olive oil, and ½ tsp red pepper flakes. The golden strands soak up the garlicky oil beautifully, just like Nonna used to make in our Boston kitchen. 💛

Hearty Pairings

A rich tomato-basil marinara clings perfectly to these ribbons. I love adding 1 cup grated Pecorino Romano at the table for guests to customize. The semolina’s texture stands up to chunky sauces too, like a rustic mushroom ragù.

Light and Fresh

For warmer months, toss with pesto and cherry tomatoes. The nutty semolina complements the herbal notes. A sprinkle of toasted pine nuts adds crunch. This is my go-to when I want something bright but satisfying.

Creamy Indulgence

A carbonara with crispy pancetta and Parmigiano-Reggiano elevates these ribbons. The egg yolk in the sauce coats every strand. I always use guanciale when I can find it at the Italian deli.

Vegetable Medley

Toss with roasted seasonal vegetables and a drizzle of balsamic glaze. In fall, I love butternut squash and sage. The semolina’s bite balances the sweetness perfectly. 🥗

Frequently Asked Questions