Food Processor Pasta Dough with Semolina

Instructions:

1. Combine the 250g all-purpose flour and 6g fine sea salt in the food processor bowl and pulse 2-3 times to aerate.
2. Add the 150g eggs and 15ml extra virgin olive oil to the bowl.
3. Pulse in 1-second intervals until the mixture looks like coarse wet sand and begins to clump into a shaggy ball; stop immediately once the dough clears the sides of the bowl.
4. Transfer the dough to a clean surface and knead by hand for 30-60 seconds until smooth.
5. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
6. Divide the rested dough into four equal portions.
7. Using a rolling pin or pasta machine, roll each portion into thin sheets.
8. Cut the sheets into the desired width (e.g., 1/4 inch for linguine) and dust liberally with 60g semolina flour to prevent the strands from sticking.
9. Bring a pot of heavily salted water to a boil.
10. Drop the fresh pasta into the boiling water and cook for 2-4 minutes until the pasta floats to the surface and is al dente.