Fresh Semolina Pasta Dough

I'm still experimenting with pasta dough recipes, but this is one I keep coming back to make over and over again. Weighing the flour, for consistency, seems to work best. I use my Kitchenaid mixer, but you could mix the Italian way--right on the counter top.

Ingredients:

7 ounces all-purpose flour
7 ounces semolina flour
4 large eggs, at room temperature
little water , or oil

Directions:

• Mix flour and semolina in large mixing bowl.  Add eggs and mix with dough hook until well combined.  
• Add a little water or oil if too dry.  Dough should not be sticky when combined.
• Dump dough onto counter and knead by hand fro a few minutes until smooth.
• Wrap dough and let sit for 1 hour.