steps

1. 1.

   In a large mixing bowl, combine the all-purpose flour, semolina flour, eggs, olive oil, salt, and gradually add water. Mix with a wooden spoon until a soft and smooth dough forms.

2. 2.

   Transfer the dough onto a lightly floured surface and knead for 10-15 minutes until the dough becomes elastic and slightly sticky. Add more water if the dough feels too dry.

3. 3.

   Divide the dough into 4 equal pieces and cover the unused portions with a clean kitchen towel to prevent drying out. Take one piece and flatten it with your hands.

4. 4.

   Set your pasta machine to the widest setting (usually #1). Pass the dough through the rollers a few times, lightly dusting with flour as needed to prevent sticking. Fold the dough in half and repeat the process.

5. 5.

   Gradually decrease the thickness of the rollers by adjusting to setting #2, then #3, and finally #4. Roll each piece of dough through each setting, ensuring it maintains an even shape.

6. 6.

   Attach the fettuccine cutter attachment to the pasta machine. Pass the rolled dough through the cutter, catching the freshly cut pasta with your free hand.

7. 7.

   Gently arrange the cut pasta on a drying rack, lightly dusting with flour to avoid sticking. Let it dry for 30 minutes before cooking.

8. 8.

   Bring a large pot of salted water to a rolling boil. Add the homemade pasta and cook for 2-3 minutes or until al dente.

9. 9.

   Drain the pasta and pair it with your favorite sauce. Revel in the harmonious blend of simplicity and exquisite flavor that your handmade egg pasta brings to your dish.