Rosemary pepper pasta gives you tender, fresh noodles with a little bite from black pepper and a light rosemary finish. It pairs beautifully with lamb, steak, shrimp, and other simple mains, especially when you keep the sauce light and let the pasta do its job.
Because this dough uses egg and a little extra water, it cooks faster than boxed pasta and turns out much more delicate. In other words, keep an eye on the pot. Fresh pasta waits for no one.
Ingredients for Rosemary Pepper Pasta
You only need a handful of basics to make this fresh herb pasta from scratch. Semolina gives it structure, the egg adds richness, and the rosemary and pepper keep the flavor savory enough to stand next to grilled meats or seafood.
- 1 1/3 cups durum semolina flour
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon rosemary, lightly crushed, fresh or dried
- 1 teaspoon minced garlic
- 1 egg
- 1 tablespoon olive oil
- 2 tablespoons water, as needed
How to Make Rosemary Pepper Pasta
Start the dough directly on a clean countertop or large board. That keeps cleanup easy and gives you enough room to work the flour in gradually instead of wearing half of it.
- Place the semolina flour on a wooden cutting board or clean countertop and sprinkle it with the black pepper and rosemary.
- Make a well in the center and add the egg, olive oil, 1 tablespoon of the water, and the minced garlic.
- Mix until a soft dough forms. Add the remaining tablespoon of water only if needed.
- Knead just until the dough comes together and feels smooth enough to hold its shape. Do not add too much water or the dough will turn sticky and pass poorly through the pasta machine.
- Cut the dough into 4 equal pieces and let it rest for 10 minutes.
- Pass the dough through a pasta extruder or pasta machine according to the manufacturer directions.
- If the dough seems crumbly at first, keep going. Fold it in thirds and run it through again several times until it becomes smooth.
- Adjust the thickness setting until you reach the noodle thickness you want. Keep in mind the pasta swells as it cooks, so a setting around 6 to 8 works well for thinner noodles.
- Hang the pasta to dry for 8 to 10 minutes before cooking, or form it gently into nests for freezing.
If you have never made fresh pasta before, the dough can look wrong before it looks right. That crumbly stage is normal. Keep folding and feeding it through the machine until it smooths out, and suddenly you look like you knew what you were doing all along.
Fresh Pasta Cooking Times
Bring 3 to 4 quarts of water to a rapid boil, add a dash of salt, then cook the pasta until al dente. Fresh pasta often floats when it is done, but start checking early because the exact time depends on the shape and thickness.
- Angel Hair: 1 1/2 minutes
- Spaghetti: 7 minutes
- Tallarini: 2 minutes
- Linguini: 3 minutes
- Fettuccini: 7 minutes
- Pappardelle: 5 minutes
- Macaroni: 5 minutes
- Bucatini: 5 minutes
- Bucatoni: 5 minutes
- Fusilli: 7 minutes
- Piccolo Fusilli: 7 minutes
- Rigatoni: 5 minutes
- Penne: 5 minutes
- Tagliatelle: 6 minutes
- Rotini: 5 minutes
- Ziti: 5 minutes
Fresh pasta generally cooks faster than dried pasta because it contains more moisture. For a broader fresh-pasta timing reference, King Arthur Baking notes that fresh pasta often cooks in about 2 to 5 minutes, though thicker shapes can take longer.
Tips for the Best Pasta Dough
- Add water sparingly. A dough that is too wet turns sticky fast and fights the machine.
- Crush the rosemary lightly. Large needles can tear the dough or create weak spots in thin noodles.
- Rest the dough. That 10-minute pause helps the flour hydrate and makes the dough easier to roll or extrude.
- Dust lightly if needed. If the strands start sticking together after extruding, a small sprinkle of semolina usually fixes it.
- Choose lighter sauces. Butter, olive oil, tomato, or cream sauces let the herb flavor come through better than heavy meat sauce.
If you enjoy homemade flavored noodles, you might also like Make Your Own Old Bay Pasta or MYO Tomato Basil Pasta.
Serving Suggestions
Rosemary pepper pasta makes an easy side for grilled lamb chops, steak, or simple roasted seafood. It also works well tossed with browned butter, a drizzle of olive oil, a spoonful of cream sauce, or a quick garlic tomato sauce.
For a full meal, pair it with sautéed shrimp or serve it alongside something rich and savory so the herbs have a little room to show off. If you want another homemade pasta idea with a different flavor profile, take a look at MYO Lemon Poppyseed Pasta.
Storage and Freezing
Cook the shaped pasta right away for the best texture, or let it dry briefly for 8 to 10 minutes before boiling. If you want to freeze it, form the noodles into loose nests and place them in freezer bags. Cook straight from frozen.
For make-ahead planning, uncooked egg-based pasta is best used the same day. A conservative refrigerator estimate is up to 1 day, tightly wrapped, since the dough contains raw egg and moisture. Frozen shaped pasta keeps its best quality for about 1 to 2 months when packed airtight. Dried rosemary itself stores best in a sealed container in a cool, dark, dry place, so if you use dried herbs here, keep the remainder sealed up instead of letting it rattle around the spice cabinet collecting dust and bad decisions.
Once cooked, refrigerate leftovers within 2 hours and use them within 3 to 4 days. Store in a covered container and reheat gently with a splash of water or sauce so the noodles loosen instead of clumping into one determined mass.
💸 Budget101® Price Breakdown: Rosemary Pepper Pasta
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Durum semolina flour |
$2.96 |
1 1/3 C. |
$0.21 |
|
Cracked black pepper |
$2.48 |
1/4 t. |
$0.02 |
|
Rosemary |
$1.24 |
1/4 t. |
$0.01 |
|
Minced garlic |
$4.92 |
1 t. |
$0.16 |
|
Egg |
$1.47 |
1 |
$0.12 |
|
Olive oil |
$5.94 |
1 T. |
$0.17 |
|
Water |
– |
1 to 2 T. |
$0.01 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$0.70 |
👨👩👧👦 Cost Per Serving |
$0.18 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Semolina Flour, 24 oz
- Cracked Black Pepper, 4.09 oz
- Rosemary Leaves, 0.8 oz
- Minced Garlic, 4.5 oz
- Large White Eggs, 12 count
- Olive Oil, 17 fl oz
- Distilled Water, 1 Gallon
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Rosemary Pepper Pasta
You can, but the texture will be softer and a little less pleasantly chewy. Semolina gives fresh pasta more structure, so if you swap in all-purpose flour, add the water slowly and expect a slightly more tender noodle that may cook a bit faster.
No, a hand-cranked pasta machine works just fine, and you can even roll the dough by hand if you have to. The important part is working the dough through several passes until it turns smooth, then cutting it into the shape and thickness you want.
That crumbly stage is normal, especially with semolina-based dough. Keep folding it into thirds and running it through the machine a few more times before adding extra water, because too much water is the fastest route to sticky pasta and colorful language.
Let the strands dry briefly for 8 to 10 minutes, then dust very lightly with semolina if needed. If you pile soft noodles together immediately, they trap moisture and glue themselves into one lump before they ever hit the pot.
Absolutely, but mince or crush it well before adding it to the flour. Fresh rosemary needles are tougher and larger than dried, so smaller pieces distribute better and are less likely to snag or tear thin sheets of dough.
Light sauces are your best bet here. Butter, olive oil, cream sauce, or a simple tomato sauce let the rosemary and pepper come through, while very heavy meat sauces can flatten the herb flavor and make the pasta taste like background noise.
Yes, and it freezes well when you shape it into loose nests first. Freeze the nests on a tray until firm if you want them to stay separate, then bag them airtight and cook them straight from frozen without thawing.
Plan on about 4 side-dish servings. A dough made with 1 1/3 cups semolina and 1 egg usually yields roughly 12 to 14 ounces of fresh pasta, which is enough for four modest portions or two larger main-dish plates.
Start tasting early instead of trusting the clock like it pays your grocery bill. Fresh pasta often floats when it is ready, but the real test is a tender noodle with just a little bite in the center, since shape and thickness change the timing.
You can, but mix and knead it in two smaller batches if your machine struggles with stiff dough. Doubling works best when you keep the original ratios the same and avoid adding all the water at once, because humidity and egg size can change what the dough needs.
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🖨️ Print-Friendly Rosemary Pepper Pasta
Rosemary Pepper Pasta
Ingredients
- 1 ⅓ cups durum semolina flour
- ¼ teaspoon cracked black pepper
- ¼ teaspoon rosemary lightly crushed
- 1 teaspoon minced garlic
- 1 egg
- 1 tablespoon olive oil
- 1 to 2 tablespoons water as needed
Equipment
Instructions
- Place the semolina flour on a wooden cutting board or clean countertop and sprinkle with the black pepper and rosemary.
- Make a well in the center and add the egg, olive oil, 1 tablespoon water, and minced garlic.
- Mix until a soft dough forms, adding the remaining tablespoon of water only if needed.
- Knead until the dough comes together and feels smooth enough to hold its shape.
- Cut the dough into 4 equal pieces and let it rest for 10 minutes.
- Pass the dough through a pasta extruder or pasta machine according to the manufacturer directions.
- If the dough seems crumbly at first, fold it in thirds and run it through again several times until smooth.
- Adjust the thickness setting to the desired noodle thickness, keeping in mind the pasta swells during cooking.
- Hang the pasta to dry for 8 to 10 minutes before cooking, or form into nests and freeze.
- To cook, bring 3 to 4 quarts of water to a rapid boil with a dash of salt. Add pasta and cook until al dente, using the shape-based cooking times as a guide.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Cook time reflects a thicker pasta shape such as spaghetti or fettuccini. Thinner shapes may cook in as little as 1 1/2 to 3 minutes.
Estimated yield is about 4 side-dish servings.
For food safety, refrigerate cooked leftovers within 2 hours and use within 3 to 4 days.
Uncooked egg-based pasta is best used the same day or refrigerated tightly wrapped for up to 1 day as a conservative estimate.
Frozen shaped pasta keeps best quality for about 1 to 2 months.
is the rosemary fresh or dried?
you can use either, it just depends on what you have on hand or which you prefer.
this would be a great noodle to make with chicken dumpling type recipe like my mother in law used to make with her cast iron dutch oven.
if i wanted to make plain pasta, would i just omit the pepper, rosemary and garlic? thank you.
Here’s a recipe for simple egg noodle pasta, it costs less than $1 per batch to make!
GroceryBudget101.com- – Egg Noodles | Homemade Egg Noodles | Dirt Cheap Eats
I am looking to see if anyone has dried their noodles in a dehydrator? Sometimes it is too humid to dry them on a rack.