Pasta Dough

1. 1

   Combine sifted flour and semolina in a bowl with the salt; make a well in the center of mixture and add eggs and olive oil.

2. 2

   With two fingers, mix in a circular pattern until all the flour is incorporated; avoid overmixing for a tender dough.

3. 3

   Scrape dough from bowl onto a floured surface; knead gently until dough is smooth; form into a disk, wrap tightly in plastic wrap and refrigerate 30 minutes or up to overnight.

4. 4

   May be frozen at this point up to one month; thaw in refrigerator.

No additional tips available.