2 ½ cups of all purpose flour
2 ½ cups of semolina flour
Sift together the flours onto a clean surface and then form a well with it.
Next add the eggs to the center of the well and whisk with a fork until combined and then slowly begin to add in the flour from the edges.
Once the egg and flour are combined used a pastry knife to scrape the surface to bring it all together to form a dough.
Knead for 6 to 8 minutes before wrapping in plastic and chilling in the refrigerator for 30 minutes.
Remove the plastic from the dough and cut it into ¼’s.
Lightly flour ¼ of the dough and lightly roll it out. Run it through the hand crank pasta maker on the 0 setting.
Fold the dough into 1/3’s and then run it through the hand crank pasta maker again. Repeat 1 more time.
Change the setting from 0 to 5 and then run it through the hand crank pasta maker.
Cut the dough ever 15”-18” inches long, dust it with flour on both sides and then run it through the tagliolini attachment.
Hang the pasta to dry for 30-45 minutes before boiling in salted water.
Refrigerate for up to 3 days.