13 ounces 00 flour
5 ounces semolina
1 tablespoon salt
14 egg yolks
1 ounce extra-virgin olive oil
Combine the flour, semolina and salt on a clean counter or in a mixing bowl. Incorporate the egg yolks, olive oil and 4 ounces water and continue to mix until a smooth ball of dough forms. Wrap the dough in plastic wrap and let rest on a counter for 20 to 30 minutes if rolling immediately. Alternatively, refrigerate overnight until ready to use; bring to room temperature before rolling.
Roll, shape and cook as desired.
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