Instructions

1. Lightly dust your cutting board or butcher block with semolina flour. Mound the measured “00” flour and semolina flour and make a well. Pour in the egg yolks and salt. Fold with hands to combine.
2. Gradually add the oil, then the water until the mixture forms a dough (the dough should stick together when between your fingers). If needed, add additional water, 1 t at a time, if the dough is too dry.
3. Continue to knead the dough until smooth, 5 to 8 minutes.
4. Cover with plastic wrap and refrigerate for 30 minutes.
5. Remove from refrigerator and give it a quick knead. Form back into a ball and cut the dough into quarters, then press flat.
6. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting until thickness for fettuccini (our KitchenAid machine was last set to 4).
7. Cut sheets to length and send through the cutter attachment, if applicable. Otherwise, cut into 1/4″ wide strips.
8. Allow cut pieces to rest on the drying rack while bringing 4 quarts of salted water (use a palm-full of salt, trust us) to a boil. Cook pasta for 3-4 minutes.
9. Serve with your favorite sauce!