Recipe: Fresh Pasta

preparation: (with mixer or by hand)
sift the flour and semolina into a bowl. add fine salt. make a well and add the eggs, olive oil and water to the center. mix everything well to form a ball.
cover and let rest for about an hour at room temperature.
after this resting time, divide the dough into small pieces (small balls) (flour according to the consistency of the dough, it should not stick).
with a pasta machine flatten one end of the piece and pass the dough position 1 through the roller part, you can repeat this operation several times depending on the consistency of the dough which should form flexible and consistent strips, then successively up to no. 5 ideal size for spaghetti and tagliatelle
without the machine: it's the same principle except you have to roll it out (less regular) and given the consistency of the dough, it's quite physical. only tagliatelle can then be cut with a knife.
advice: after cutting, flour the pasta and let it dry for 2-3 hours (system: I used a curtain rod and a broom handle placed parallel 20 cm apart: too bad, the photo is still in the camera but it's worth seeing.
after drying, it is preferable to place them gently in a closed plastic box until use.
cooking: approximately 3-4 minutes