Stand Mixer Pasta Dough with Semolina

Instructions:

1. Fit the stand mixer with the dough hook attachment and add 435g all-purpose flour and 6g fine sea salt to the bowl.
2. Create a well in the center of the flour and pour in 4 large eggs and 1 tablespoon extra virgin olive oil.
3. Turn the mixer to the lowest speed and mix just until the flour absorbs the liquid and a shaggy mass forms.
4. Increase the speed to medium-low (Speed 2) and knead the dough for 5 to 8 minutes until it clears the sides of the bowl and forms a smooth, cohesive ball.
5. Remove the dough from the bowl, shape it into a neat disk, and wrap it tightly in plastic wrap.
6. Let the dough rest at room temperature for 30 minutes.
7. Divide the rested dough into four equal portions.
8. Dust the work surface with 30g semolina flour to prevent sticking.
9. Using a pasta roller attachment or rolling pin, flatten the dough into sheets and roll until translucent, then cut into desired shapes.
10. Bring a large pot of heavily salted water to a rolling boil.
11. Drop the fresh noodles into the water and cook for 2 to 4 minutes until they float to the surface and have a tender yet firm bite.