Homemade Durum Wheat Pasta

Add the flour, semolina, salt and oil with about 200 ml of lukewarm water in a bowl and mix. Mix the ingredients until very crumbly. Knead the dough on a floured work surface with your hands at least for 10 minutes. The dough should be elastic and binding well together. If this is not the case, knead another 1-2 tablespoons of water into the dough. Wrap the dough in foil and let rest for about 2 hours at room temperature.

Sprinkle the work surface with flour and semolina, and divide the dough into four portions. Roll out each portion about 2-3 mm thin. Since the dough is very firm, it requires some strength and patience to roll out. It comes easier with a pasta machine. Allow the rolled dough to dry for about 10 minutes. Cut the rolled dough into small strips for tagliatelle pasta or wide strips for papardelle pasta.