Instructions
- In a large bowl, whisk together the '00' flour, semolina flour, and salt. Create a well in the center.
- Add the eggs, egg yolk, and olive oil to the well. Using a fork, gently begin to incorporate the flour into the wet ingredients, starting from the inner walls of the well.
- Once a shaggy dough forms, use your hands to knead the dough on a lightly floured surface for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky, but not sticky. If it's too dry, add a teaspoon of water at a time. If it's too wet, add a tablespoon of flour at a time.
- Form the dough into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for at least 1 hour. This is crucial for gluten relaxation.
- Lightly flour a clean work surface with semolina flour. Divide the dough into 4 equal pieces. Keep the pieces you're not working with wrapped in plastic wrap to prevent drying.
- Take one piece of dough and flatten it into a disc. Using a rolling pin, begin rolling the dough away from you, applying even pressure. After each roll, rotate the dough 90 degrees and continue rolling. This ensures even thickness and prevents sticking.
- Continue rolling and rotating the dough, gradually lengthening and thinning it. If the dough starts to stick, lightly dust the surface with more semolina flour. Aim for a thickness of about 1/16 inch (approximately 1.5mm) – you should almost be able to see your hand through it.
- Once the dough is rolled to the desired thickness, you can cut it into your desired pasta shape (tagliatelle, ravioli, lasagna sheets, etc.). If not using immediately, lightly dust the cut pasta with semolina flour to prevent sticking and store in an airtight container.
- Repeat the rolling process with the remaining dough pieces.