Cornmeal Pasta

Serve this pasta with a hearty, spicy meat dish. It will hold up well with heavy gravies, too.

Serves: 10Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 10


  • 1 1⁄2 cups cornmeal
  • 2 1⁄2 cups all-purpose flour
  • 1⁄8 tsp. iodized salt
  • 3 large eggs
  • 1⁄4 cup olive oil
  • 2 Tbsp. water


  • Sift together the cornmeal, all-purpose flour, and salt into a large mixing bowl.
  • Whisk the eggs in a separate bowl. Whisk the olive oil and water into the eggs.
  • Make a well in the center of the flour and pour in the egg mixture. Mix together the wet and dry ingredients by hand or in a mixer with a dough hook until fully incorporated and the dough forms into a ball. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour or up to 1 day. Allow the dough to return to room temperature if it has rested in the refrigerator for more than 1 hour.
  • Roll out the dough on a floured surface, then form or shape the pasta as desired.
  • To cook, bring a large pot of water to a slow boil. Add the pasta and stir to prevent sticking. Cook until al dente. (Cooking times will vary depending on the size of the pasta formed.) Drain and serve as desired.