Semolina spaghetti

Ingredients

• 220 gplain flour
• 3 heaped tablespoonssemolina
• 3eggs
• to tastesalt
• 70 gbutter
• a few leavessage
• 50 ggrated Parmesan

Instructions

1. 1

   Sift the flours

   Sift the flour and semolina together.

2. 2

   Add the eggs

   Put the mixture in a bowl and beat in the eggs one at a time with a fork.

3. 3

   Mix the dough

   Mix thoroughly until the dough comes away from the sides of the bowl.

4. 4

   Rest the dough

   Leave the dough to rest for at least 30 minutes.

5. 5

   Boil the water

   Fill a saucepan with salted water and bring it to the boil. Set a colander with wide holes over the pan.

6. 6

   Shape the spaghetti

   Spoon the mixture into the colander and press it through with a wooden spoon so strands fall into the boiling water.

7. 7

   Cook and melt

   Cook the strands until they rise to the surface. Meanwhile, melt the butter in a large frying pan.

8. 8

   Flavour the butter

   Add the chopped sage leaves and let them infuse the butter for 1 minute.

9. 9

   Drain and toss

   When the spaghetti is cooked, drain it and transfer it to the frying pan.

10. 10

    Add the Parmesan

    Scatter over the Parmesan and toss thoroughly. Let the spaghetti finish cooking in the pan for a few minutes, then serve hot.

What is semolina spaghetti?

This is a rustic Italian-style pasta made from flour, semolina and eggs, rather than a rolled sheet cut into strands. The dough is pressed through a wide-holed colander into boiling water, creating short, irregular lengths.

The method makes this version distinctive: the pasta is shaped and cooked in the same step, then finished with sage butter and Parmesan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 456 calories, 17g protein, 48g carbs, 21g fat.

The flour, semolina and eggs provide most of the carbohydrates, while butter contributes much of the fat and Parmesan and eggs provide protein. For a more balanced plate, serve a portion with vegetables or a salad.

The flour and semolina

Flour and semolina: sifting them together helps distribute the coarser semolina through the flour before the eggs are added. The semolina gives the dough a slightly more substantial texture.

Getting the dough ready

Add the eggs gradually: beating them in one at a time makes it easier to combine them with the dry ingredients. Mix until the dough pulls away from the bowl, as directed.

Resting time: allow at least 30 minutes before shaping. This gives the dough time to settle and makes it easier to press through the colander.

Pressing the strands

Wide holes: use a colander with openings large enough for the dough to pass through, and work over the boiling water. Press with a wooden spoon to form the strands.

Steady pressure: press the mixture through rather than tipping it all in at once. The strands will be uneven, which suits this rustic preparation.

Cooking and doneness

Rising to the surface: the recipe uses this as the cue to drain the pasta. Keep the water boiling while shaping and cooking the strands.

Have the butter ready: melt it in a large frying pan while the spaghetti cooks, then add the sage for its one-minute infusion.

Sage butter and Parmesan

Sage: chop the leaves before adding them to the melted butter, and give them 1 minute to flavour it without letting the butter burn.

Parmesan: toss the drained spaghetti with the cheese in the pan and leave it to meld for a few minutes. Serve while hot.

What to serve alongside

The butter, sage and Parmesan make a rich, savoury coating, so serve the spaghetti with a crisp green salad or simply cooked vegetables. Put extra grated Parmesan on the table if you like a cheesier finish.

Recipe notes & tips

• Sift the flour and semolina together before adding the eggs.
• Add the eggs one at a time and mix each in before adding the next.
• Rest the dough for at least 30 minutes.
• Use a wide-holed colander so the dough can pass through.
• Chop the sage before adding it to the butter.
• Drain the spaghetti once it has risen to the surface, then toss it with the Parmesan.

Variations

• More sage: add a few extra chopped leaves to the butter for a stronger herbal flavour.
• Pepper finish: grind black pepper over the pasta just before serving.
• Extra Parmesan: serve additional grated cheese at the table.
• Vegetable side: pair the dish with lightly cooked greens for a fresh contrast.

Common mistakes to avoid

• Adding all the eggs at once: beat them in one at a time to make the dough easier to combine.
• Skipping the rest: leave the dough for at least 30 minutes before shaping.
• Using small colander holes: choose wide openings so the dough can form strands.
• Letting the butter brown: melt it gently before adding the sage.
• Leaving the pasta in the water too long: use its rise to the surface as the recipe's cue to drain.

How to store

Keep leftovers in a covered container in the fridge and eat within 2 days. Reheat gently in a frying pan with a small splash of water, stirring until hot.

Frequently asked questions