Homemade pasta has been a staple in my kitchen for years, and my recent purchase of a pasta extruder has made the process even easier. This Semolina Pasta Recipe for Philips Pasta Extruder is a simple, nearly effortless way to make fresh, eggless pasta at home. The machine does all the work—just add the ingredients, and it kneads and shapes the dough for you. Whether you’re new to pasta making or looking for a foolproof method, I’ll walk you through each step to create perfectly textured, vegan-friendly pasta with ease.
If you are looking for a recipe that uses eggs, my homemade egg pasta for pasta extruder is another great one you will love!
What is a pasta extruder?
A pasta extruder is a machine that pushes dough through shaped dies to create pasta like spaghetti, penne, and rigatoni. Unlike hand-rolled pasta, which is flattened and cut, extruded pasta is formed by the machine as it kneads and shapes the dough. The Philips Pasta Extruder automates the entire process, mixing the ingredients and pressing out perfectly textured pasta with minimal effort.
Ingredients
- Semolina Flour – A coarse flour made from durum wheat, giving pasta a firm texture and helping it hold its shape.
- Salt – Adds flavor to the dough.
- Olive Oil – Helps to enrich the dough and gives it a smooth texture.
- Water – Binds the ingredients together to form the dough.
How to make
This recipe is geared towards a double batch, even if you don’t plan on eating this much pasta at once, it freezes really well. (more on this below).
Pro Tip: The dough will look like wet sand when mixing and before it starts extruding. It should not look like a formed dough, this will be too wet. There is a little trial and error in getting the perfect ratio, but it is worth the effort.
- Measure the salt and semolina flour in a bowl. In another jar, measure the water and olive oil (I use the measuring pitcher provided with the machine).
- Place the measured semolina flour and salt into the pasta maker. Turn on the machine and set it to the "double batch" setting. Once the machine starts, slowly pour in the olive oil and water mixture in the slots on the lid.
- From here, the machine does all the work of mixing the dough.
- Once the pasta starts extruding, cut it to your desired lengths.
Die options for the Philips pasta extruder
The Philips Pasta Avance Extruder comes with the following die options:
- Spaghetti
- Penne
- Fettuccine
- Lasagna
In addition, I purchased my extra dies from Pasta Ideas, an Italian company known for its high-quality pasta dies. So far, I’ve purchased the Radiatore and Mafaldine dies, both of which I love and have used many, many times already.
Top tips
- Trial and error is part of the process. Depending on your environment, especially in a high desert climate like mine in Idaho, you may need to adjust the hydration of the dough.
- The dough should look like wet sand, not a formed dough. If you add too much water, the pasta will become too sticky and won’t extrude properly.
- Start the machine with only the dry ingredients in it. Once it starts mixing, slowly pour in the wet ingredients (water and olive oil mixture).
- While you can make the dough with just water, I prefer the flavor and texture that olive oil adds.
- If the dough seems too dry when it starts extruding, add it back into the machine to remix, and add a bit more water if needed to get the right consistency.
What is semolina flour?
Semolina flour is a coarse, pale-yellow flour made from durum wheat, a hard wheat variety. It has a high protein content, which gives pasta its firm texture and ability to hold up during cooking. Semolina is commonly used in making pasta, couscous, and certain types of bread. It has a slightly grainy texture, which also helps sauces cling to pasta better.
How to freeze homemade pasta
This is for egg-free pasta, like this recipe:
1. Extrude and Portion
Cut the pasta into your desired length as it comes out of the extruder.
Lightly toss with semolina or flour to prevent sticking.
2. Air Dry
Spread the pasta in a single layer on a floured tray or drying rack.
Let it air dry at room temperature for 1–2 hours to reduce surface moisture.
3. Flash Freeze
Arrange the dried pasta in a single layer on a parchment-lined baking sheet.
Place in the freezer for about 1–2 hours, or until the pasta is firm and no longer sticky.
4. Store for Long-Term Freezing
Transfer the frozen pasta to airtight freezer bags or containers.
Label with the date and type of pasta.
Store in the freezer for up to 3 months.
5. Cooking from Frozen
Do not thaw before cooking.
Drop the frozen pasta directly into boiling salted water.
Cook for about 1–3 minutes longer than fresh pasta.
More homemade pasta recipe
- Spelt flour pasta
- Einkorn flour pasta
- Kamut flour pasta
- Handmade orecchiette recipe
- Herb laminated pasta recipe
- Laminated pasta with fresh flowers
- Fresh whole wheat pasta recipe
Semolina Pasta Recipe for Philips Pasta Extruder
Equipment
- 1 pasta extruder
Ingredients
- 500 grams semolina flour
- 8 grams salt
- 20 grams olive oil
- 180 grams water
Instructions
- Measure the salt and semolina flour in a bowl. In another jar, measure the water and olive oil (I use the measuring pitcher provided with the machine).
- Place the measured semolina flour and salt into the pasta maker. Turn on the machine and set it to the "double batch" setting. Once the machine starts, slowly pour in the olive oil and water mixture in the slots on the lid.
- From here, the machine does all the work of mixing the dough.
- Once the pasta starts extruding, cut it to your desired lengths.
Notes
1. Extrude and Portion
- Cut the pasta into your desired length as it comes out of the extruder.
- Lightly toss with semolina or flour to prevent sticking.
2. Air Dry
- Spread the pasta in a single layer on a floured tray or drying rack.
- Let it air dry at room temperature for 1–2 hours to reduce surface moisture.
3. Flash Freeze
- Arrange the dried pasta in a single layer on a parchment-lined baking sheet.
- Place in the freezer for about 1–2 hours, or until the pasta is firm and no longer sticky.
4. Store for Long-Term Freezing
- Transfer the frozen pasta to airtight freezer bags or containers.
- Label with the date and type of pasta.
- Store in the freezer for up to 3 months.
5. Cooking from Frozen
- Do not thaw before cooking.
- Drop the frozen pasta directly into boiling salted water.
Did you make this recipe? Let me know!