Fresh Semolina and Egg Pasta

Recipe View First, gather all of your ingredients on a clean, spacious work surface. (Prep Time: 5 minutes)

Recipe View In a large bowl, thoroughly whisk together the all-purpose flour, semolina flour, and salt. Create a mound of the flour mixture on your work surface and form a deep well in the center. (Prep Time: 5 minutes)

Recipe View Carefully crack the eggs into the well, then add the olive oil. Gently whisk the eggs with a fork, gradually incorporating the flour from the sides of the well until a thick mixture forms. (Prep Time: 5 minutes)

Recipe View Begin kneading the dough with your hands until it transforms into a smooth, elastic, and supple ball (approximately 8-12 minutes). Dust the dough and your work surface with semolina flour as needed to prevent sticking. (Prep Time: 12 minutes)

Recipe View Wrap the dough tightly in plastic wrap and allow it to rest at room temperature for at least 30 minutes. This resting period is crucial for gluten development, resulting in a more tender pasta. (Rest Time: 30 minutes)

Recipe View Using a pasta machine or a rolling pin, roll out the dough to your desired thickness. Cut the pasta into your favorite shape or use it to create stuffed pasta such as ravioli or tortellini. (Prep Time: 20 minutes)

Recipe View Bring a large pot of generously salted water to a rolling boil. Cook the pasta in the boiling water until it is al dente, or tender but still firm to the bite (typically 1-3 minutes, depending on the thickness of the pasta). (Cook Time: 3 minutes)

Recipe View Drain the pasta immediately and toss with your favorite sauce. Serve immediately, drizzled with a touch of olive oil and a sprinkle of grated Parmesan cheese, if desired. (Prep Time: 2 minutes)