Ingredients:

  • 2 cups (250g) 00 flour
  • 1/2 cup (60g) semolina flour
  • 3 large eggs (approx. 150g)
  • 1 tablespoon (15ml) extra virgin olive oil
  • 1 teaspoon (6g) fine sea salt

Instructions:

  1. Sift the 00 flour and semolina into a mound on your work surface and use your fingers to create a wide, deep crater in the center.
  2. Crack the eggs into the center, add the olive oil and salt, and gently whisk the eggs with a fork, slowly incorporating flour from the inner walls of the crater without breaking the barrier.
  3. Once a shaggy mass forms, use your hands to fold the remaining flour into the center.
  4. Knead the dough for 8–10 minutes by pushing it away from you with the heel of your hand, folding it back, and rotating until the dough feels smooth, elastic, and bounces back slowly when poked.
  5. Wrap the dough tightly in plastic wrap and let it sit at room temperature for 30 minutes to relax the gluten.