INGREDIENTS 1 cup All Purpose Flour 1 cup Semolina Pasta Flour 3 Eggs 3 tbsp Extra Virgin Olive Oil 2 tbsp Water Salt and Pepper to taste

METHOD • Add all dry ingredients into a bowl and mix with a fork until homogenous. • Make a well into the dry mix and add eggs and the rest of the wet ingredients. • Beat with a fork, slowly working in more and more dry ingredients until a shaggy dough forms. • Turn out dough onto lightly floured work surface and knead for 10 minutes until dough is smooth with some bounce. Add flour or water if dough is too wet or dry, respectively. • Cover and chill for 30 minutes to overnight. Cut into inch and a half (ish) cubes when ready to use. • Roll to desired thickness using a pasta roller and cut using the fettuccine cutter. Dust with flour and set aside. • When ready to cook, boil in salty water for no more than 1 minute. • Enjoy!

Note: if you don’t have a pasta roller/cutter. Roll as thin as possible using a rolling pin, dust with flour, roll and cut using a knife.