100g tipo "00" flour (finely milled Italian flour)
100g semolina flour, plus more for dusting
2 high-quality eggs (if in England, use Burford Browns)
splash of good quality olive oil, plus more for serving
freshly grated Parmesan cheese, salt and pepper for serving
Mix together the flours on a flat surface and make a well in the center. Crack both eggs into the middle and add the oil.
Using a fork, whisk together the eggs until light and fluffy. Gradually begin incorporating the flours into the center until you feel like you can bring together a nice dough.
Using the fleshy part of your palms, begin kneading the pasta dough until your pasta dough is smooth and silky. Flatten the pasta into a disk and wrap with plastic wrap. Refrigerate for 10 minutes.
After the dough has refrigerated, cut the dough in half and shape into a ball. Begin rolling out the dough with a long rolling pin, shaping in the sides as you roll to make a nice long oval shape.
Continue rolling the dough until the dough is thin enough for you to see the outline of your hand through it. Fold the ends of the dough into the middle, then fold the folded ends in again toward the middle again. Do that one more time.
Trim the edges of the folded pasta, then begin cutting thin strips. Weave your knife through the folds of the pasta, shaking the knife to loosen the pasta threads.
Boil the pasta in heavily salted water for around 4 minutes until al-dente.
Serve with grated Parmesan, salt, pepper and more drizzles of olive oil.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2017/04/how-to-make-fresh-pasta-without-a-machine.html