Created by Diane Forley from her book Anatomy and used by guest chef Serena Caffrey
1.5 Cups of whole wheat (or white) flour and more as needed
1.5 Cups of semolina flour
1/4 tsp of salt
2 large eggs
2 tbs of extra virgin olive oil
1/3 cup of water and more as needed
Mix flours and salt in a large bowl. Whip eggs in a separate bowl and add to flour mixture. Add olive oil and water. Using a fork, scrape along the inside of the bowl so that wet and dry ingredients congeal in the center. If dough looks dry, add more water -- we can incorporate more flour as we need, so at this point, it's better to have slightly sticky dough than lots of floury flakes. Once a ball is formed, turn out onto a well floured surface and begin to knead, adding more flour as necessary. When pulled apart, dough should have a consistent texture throughout and shouldn't stick to your hands. Kneading should probably take 3-5 minutes. Wrap dough in plastic wrap and let sit for an hour at room temperature. If dough sits for a longer period of time, keep in the refrigerator (dough can be refrigerated up to three days). Roll out pasta on a floured surface and cut in half. If you have a pasta roller, use it here. Otherwise, continue rolling dough until very thin. Cut into desired shape and flour lightly with semolina. Boil for 4-5 minutes or until floating.

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