Semolina Pasta Dough

• 13 ounces 00 flour
• 5 ounces semolina
• 1 tablespoon salt
• 14 egg yolks
• 1 ounce extra-virgin olive oil

1. Combine the flour, semolina and salt on a clean counter or in a mixing bowl.
2. Incorporate the egg yolks, olive oil and 4 ounces water and continue to mix until a smooth ball of dough forms.
3. Wrap the dough in plastic wrap and let rest on a counter for 20 to 30 minutes if rolling immediately.
4. Alternatively, refrigerate overnight until ready to use; bring to room temperature before rolling.
5. Roll, shape and cook as desired.

flour, semolina, salt, egg yolks, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/semolina-pasta-dough-recipe.html (may not work)