Lagane with honey

On a clean work surface, combine the "00" flour and Semolina flour, forming a well in the center.

Gradually add the Water to the well, mixing with your hands until a shaggy dough forms. Knead the dough for 10-15 minutes until it is smooth and elastic. Cover the dough and let it rest for 30 minutes at room temperature.

Divide the dough into several portions. Using a pasta machine or a rolling pin, roll each portion into thin sheets, about 1-2 millimeters thick. Cut the sheets into wide, flat pasta strips, approximately 2-3 centimeters wide and 10-15 centimeters long. These are the lagane.