• Add flour, semolina, and salt to food processor.
• Combine eggs and yolks and add to processor.
• Pulse until mixture forms coarse crumbs.

• Crumb hydration rest (pasta shop trick)
  • Dump crumbs onto counter.
  • Let rest 10 minutes before kneading.
  • The crumbs will hydrate and compress into dough.

• Knead until smooth (2–3 minutes).
• Wrap dough and rest 45–60 minutes.

• Lamination (pasta shop trick)
  • Cut dough into 100–120 g pieces.
  • Roll through KitchenAid roller at setting 1.
  • Fold into thirds like a letter.
  • Rotate 90 degrees.
  • Roll again at setting 1.
  • Repeat 3–4 times.
  • After lamination, progress through roller settings normally.

• Typical KitchenAid progression:
  • Setting 1 – lamination passes
  • Setting 2
  • Setting 3
  • Setting 4
  • Setting 5 – tagliatelle thickness
  • Setting 6–7 – filled pasta sheets

• Optional: rest sheet 5 minutes before final thinning.

• Semolina separation (pasta shop trick)
  • Lightly dust sheet with semolina before cutting noodles.
  • Fold sheet loosely.
  • Cut noodles.
  • Lift and gently shake strands apart.
  • Form loose nests for cooking or holding.

• After lamination, roll dough through KitchenAid roller.
• Progress through settings until setting 4.
• Lightly dust sheet with semolina.
• Fold sheet loosely.
• Using a knife or fluted pastry wheel, cut strips 20–25 mm wide.
• Lift and gently shake strands apart.
• Form loose nests.
• Rest 10–15 minutes before cooking.

Typical cook time: 2–3 minutes.

• After lamination, roll dough through KitchenAid roller.
• Progress through settings until setting 4.
• Using a fluted pastry wheel, cut sheet into rectangles 3 × 4 cm.
• Lightly dust pieces with semolina.
• Pinch the center of each rectangle to form the bow tie shape.
• Place shaped pasta on a tray dusted lightly with semolina.

Typical cook time: 3–4 minutes.

Use leftover dough scraps from cutting other pasta shapes.

• Gather sheet scraps and stack loosely.
• Using a knife or pastry wheel, cut into irregular diamonds or triangles (2–4 cm pieces).
• Lightly dust pieces with semolina.
• Spread on a tray in a single layer.

• Partial drying
  • Let pasta air dry 45 minutes.
  • This prevents sticking during storage.

• Freezing
  • Transfer to freezer container or bag.
  • Freeze for up to 2–3 months.

• Cook directly from frozen.

Typical cook time: 3–4 minutes.

Common uses:

• Bean soups
• Lentil soups
• Rustic tomato sauces
• Mushroom sauces
• Ragù