Ingredients

• 150g Tipo 00 flour
• 50g durum wheat semolina
• 2 eggs

Directions

• Sift the flours into a bowl or straight onto the bench top.
• Add the eggs and mix with your hands until all the flour is hydrated.
• Knead the dough for a few minutes until you get a smooth ball.
• Cover the dough with cling film and chill for 30 minutes.
• Divide the dough into smaller sections and run through the pasta machine from widest to thinnest settings. Fold the sheets by length and width between each press to get a nice uniform shape. Pass through the pasta machine until the sheet is 1-2mm thick.
• For strands, use the pasta machine shape cutter e.g. for fettuccine. Dust the strands with flour so they do not stick together.
• For sheets (ravioli or lasagne), lay the thin sheets on a floured surface while you press the remaining dough. Cut into shapes quickly before the pasta dries out.

Cook the pasta the same day or dry it thoroughly and store in the refrigerator for 1-2 days.
Fresh pasta will only take a few minutes to cook, depending on thickness.