Pansotti alle noci

On a clean work surface, combine the 00 flour and Semolina flour. Form a mound and create a well in the center.

Crack the Large eggs into the well, add 30 grams of Extra-virgin olive oil, 3 grams of Fine sea salt, and the Water. Using a fork, gently whisk the wet ingredients, gradually incorporating flour from the sides.

Once a shaggy dough forms, use your hands to knead the dough for 10-15 minutes until it is smooth and elastic. Wrap the pasta dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.