300g tipo 00 flour
100g fine semolina, plus extra for dusting
2 large organic eggs
6 large organic egg yolks
• Place all the ingredients in a food processor and pulse until they form a yellow ball of dough. At this point, the dough should have a smooth, firm but slightly sticky texture, almost like plasticine. If it seems wet, add an extra tsp or two of flour. Divide the dough into 2 equal balls and wrap them in cling film to prevent them drying out. The dough will keep in the fridge for up to 10 days. You can freeze it, but I wouldn’t recommend it, since it can discolour and lose a lot of moisture.
From Pasta, Theo Randall, Ebury, £18.99