Pasta Dough

• 78 cup all-purpose flour, plus more for dusting work surface
• 12 cup semolina
• 14 teaspoon salt
• 2 extra large eggs, room temperature
• 2 teaspoons olive oil

1. Combine sifted flour and semolina in a bowl with the salt; make a well in the center of mixture and add eggs and olive oil.
2. With two fingers, mix in a circular pattern until all the flour is incorporated; avoid overmixing for a tender dough.
3. Scrape dough from bowl onto a floured surface; knead gently until dough is smooth; form into a disk, wrap tightly in plastic wrap and refrigerate 30 minutes or up to overnight.
4. May be frozen at this point up to one month; thaw in refrigerator.

flour, semolina, salt, eggs, olive oil

Taken from www.food.com/recipe/pasta-dough-74777 (may not work)