Tortelli di zucca

To prepare the pasta dough, combine the 00 flour and durum wheat semolina on a clean work surface, forming a mound with a well in the center.

Crack the large eggs into the well. Using a fork, gently whisk the eggs, gradually incorporating the flour from the inner edge of the well.

Once a shaggy dough forms, begin kneading by hand for 10-15 minutes until the dough is smooth and elastic. Wrap the pasta dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.