Mix the dry ingredients

• Combine the semolina flour, all-purpose flour and salt in a mixing bowl.
• Make a well in the center.

Add the liquids

• Pour the lukewarm water and olive oil into the well.
• Gradually draw the flour into the liquids with your fingers.

Knead the dough

• Bring everything together into a firm, smooth dough on a floured surface.
• Knead until the dough is elastic and no longer sticky.

Rest the dough

• Wrap the dough and let it rest so the gluten relaxes.
• It should feel soft and easy to roll out.

Roll out and shape

• Roll the dough out thinly with a rolling pin, dusting with semolina flour.
• Cut it into your favorite pasta shapes.

Cook the pasta

• Boil the fresh pasta in salted water until al dente.
• Drain and serve with your favorite sauce.