Instructions

1. Mix the Flours

1. On a clean surface or in a large mixing bowl, combine the 00 flour and semolina flour. Create a mound and make a well in the center.

2. Add the Wet Ingredients

1. Crack the eggs into the well and sprinkle with salt. Add the olive oil if using.
2. Using a fork, beat the eggs gently, gradually incorporating the surrounding flour.

3. Form the Dough

1. Once the mixture becomes thick and dough-like, use your hands to bring it together into a ball. If the dough is too dry, add a teaspoon of water at a time. If too sticky, add a little more 00 flour.

4. Knead the Dough

1. Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic.
2. Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax and makes the dough easier to roll out.

5. Roll Out the Dough

1. Divide the dough into 4 portions. Keep unused portions covered to prevent drying.
2. Flatten one portion and pass it through a pasta machine on the widest setting. Fold and repeat several times, reducing the thickness setting each pass, until the desired thickness is achieved. Alternatively, use a rolling pin to roll the dough thinly.

6. Cut the Pasta

1. Cut the rolled dough into your desired pasta shape (fettuccine, tagliatelle, pappardelle, or sheets for lasagna).
2. Dust the pasta lightly with semolina flour to prevent sticking.

7. Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook for 2-3 minutes for fresh pasta, or until al dente.
2. Drain and toss with your favorite sauce.