Handmade Pasta Dough with Semolina Flour

Instructions:

1. Sift 250g 00 flour, 60g semolina flour, and 3g fine sea salt onto a clean work surface or into a large mixing bowl. Create a wide well in the center, pushing the flour up the sides to form a crater.
2. Crack 3 large eggs into the center of the well and add 1 tbsp extra virgin olive oil.
3. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls of the well until a thick, shaggy paste forms and the mixture can no longer be whisked.
4. Fold the remaining flour over the center and knead by hand. Push the dough away with the heels of your hands, fold it back, rotate a quarter turn, and repeat for 8–10 minutes until the dough feels smooth and springs back quickly when poked.
5. Wrap the dough tightly in plastic wrap or cover with a damp towel and let it rest at room temperature for 30 minutes to relax the gluten.
6. Divide the dough into four equal pieces.
7. Using a rolling pin or pasta machine, roll each piece into thin sheets. If rolling by hand, apply pressure from the center outward until the sheet is translucent enough to see the shadow of your hand through it.
8. Cut the sheets into your desired shape, such as fettuccine, pappardelle, or ravioli.
9. Cook the fresh pasta in boiling salted water for approximately 3 minutes or until al dente.