Scaled for 8 servings yields 32 oz of dough. Plan on abut 4 oz of dough per person. Scale as needed.

Put the flours and salt in a food processor fitted with a metal blade and pulse to blend. Break eggs into measuring cup and confirm weight (if under, add a little water). Add olive oil, beat lightly. With processor running, pour slowly down chute. Process until the dough begins to mass on the blade (about 1 to 2 minutes).

Remove dough from the processor and press it into a ball. Knead a few times. Add flour if sticky. Press into a disk or two. Wrap in plastic and let rest at least 1 hour in the refrigerator before rolling and cutting.

Divide dough into 6 equal pieces (about 5 oz each). Pass each through pasta roller from 1 to 5 or 6 depending on how thin you want it. For capellini go to 6. For fettuccine stop at 5. Then cut either by hand or in pasta cutter. Hang each batch over pasta dryer.

Comments: It is best to have the pasta dough as dry as possible because the noodles have a better texture. If the dough is too soft, knead in more semolina or all-purpose flour until the dough becomes quite firm.

cups Eggs oz dough Servings Oz per serving flour 1 7.50 2.00 3.75 2 2.67 15.00 4.00 3.75 3 4.00 22.50 6.00 3.75 4 5.33 30.00 8.00 3.75 5 6.67 37.50 10.00 3.75 6 8.00 45.00 12.00 3.75