Servings: ravioli 15; linguini 8
12 oz. all-purpose flour
6 oz. semolina flour
5 whole eggs
1 egg yolk
Mix both flours together making sure there are no lumps. Pour the flour out onto a
clean flat surface and shape into a volcano. Mix the eggs together and pour into the
crater of the volcano.
With a fork or your fingers, start swirling the eggs around pulling in small
amounts of flour in until the dough starts coming together. Keep kneading the dough
for 10 minutes until you have one smooth elastic dough ball.
Let the dough rest a minimum of 30 minutes at room temperature before proceeding
with rolling out the pasta. If resting for longer, cover with plastic wrap and put in
the refrigerator until use.