Serves 6

Cooking time varies according to thickness of dough; thicker dough needs to cook longer.

¾ cup semolina

1 cup unbleached all-purpose flour

Pinch of iodized salt

1 whole egg

1 egg white

1 tablespoon extra-virgin olive oil

½ tablespoon cold water

• Sift together semolina, flour, and salt. Scramble eggs and mix together with oil and water.

• Mix with dough hook at medium speed 2 minutes until a ball forms. Let dough rest 1 hour in refrigerator.

• Roll out and form as desired.

• Bring 1 gallon of water to boil and cook dough approximately 4–8 minutes until al dente.