Ravioli Dough

Courtesy of Michael Chiarello, Napa Style

3/4 cup semolina pasta flour
7/8 cup unbleached all-purpose flour, plus more for dusting
2 extra large eggs
Pinch salt
1-1/2 tsp extra virgin olive oil

Place all ingredients in work bowl of a food processor and pulse until coarsely combined. If dough is too wet, add a little more all purpose flour and pulse again.

Remove the dough to a lightly floured board and form into a ball. Knead the dough with the palm of your hand about 1 minute, folding the dough over itself until it comes together in an easily workable mass. Let rest 30 minutes.

Cut dough into several pieces and flatten each lightly, then pass it through the widest setting on your pasta machine. Lightly flour dough, fold it in thirds, and run it through the widest setting again. Repeat 3 more times. Pass dough through successively narrower settings until you can just barely see your fingers through the dough. Be sure there is a light dusting of flour on the dough at all times.

Dough may be used immediately or refrigerated up to 3 days, or frozen for 2 months. Let it come to room temperature before rolling.