Ingredients:

  • 1½ cups 00 flour
  • ½ cup semolina flour
  • 1 tsp fine sea salt
  • 2 tbsp extra virgin olive oil
  • ¾ cup warm water
  • ¼ cup semolina flour

Instructions:

  1. In a large bowl, whisk together 1½ cups 00 flour, ½ cup semolina flour, and 1 tsp fine sea salt.
  2. Create a well in the center of the flour mixture and pour in 2 tbsp extra virgin olive oil and half of the warm water.
  3. Using a fork or your fingers, gradually incorporate the flour from the inner walls of the bowl, adding the remaining warm water one tablespoon at a time until a shaggy mass forms.
  4. Turn the dough onto a lightly floured surface. Push the dough away from you with the heels of your hands, fold it back, rotate, and repeat for 8–10 minutes until the texture is smooth and elastic.
  5. Wrap the dough tightly in beeswax wrap or place it in an airtight container and let it rest at room temperature for 30 minutes.
  6. Divide the dough into four equal portions.
  7. Roll each piece into a thin, translucent sheet using a rolling pin or pasta machine.
  8. Dust the surface generously with ¼ cup semolina flour, fold the sheet loosely, and slice into your desired width (pappardelle or linguine).
  9. Drop the pasta into a pot of heavily salted, boiling water.
  10. Boil for 2–3 minutes until the noodles float to the surface and feel tender yet firm.