By In The Kitchen with Stefano Faita 

Semolina flour gives this pasta a richer flavour and coarser texture. If you can’t find it, use only all-purpose flour in the recipe.

INGREDIENTS

– 1 1/2 cups durum wheat semolina flour (super fine)
– 1 1/2 cups all-purpose flour
– 4 large eggs
– 2 tbsp. olive oil
– 1 to 2 tbsp. water, if needed

DIRECTIONS

Combine flours together. Mound on work surface and form a well in the centre. Add eggs and oil into the well. Using a fork or your fingertips, combine flour mixture with the eggs and oil. When the dough starts to come together and looks shaggy, start kneading. Knead, adding water if dry, until smooth and elastic, about 5 to 10 minutes. Wrap dough in plastic wrap and let rest for 30 minutes.

Yield: 6 to 8 servings

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