12 ounces of all purpose flour (weighing is recommended)
1 T. of semolina flour, plus more for the work surface
1/2 t. of fine sea salt
7 ounces of beaten egg (about 4)
1 T. of extra virgin olive oil
Place the flour, semolina and salt in the bowl of a food processor and pulse several times to combine.
Add the eggs all and once and process for 30 seconds, drizzling the oil through the opening in the lid. The dough should look like coarse, wet sand.
Knead the dough for a good 4 minutes on a surface that has been dusted generously with semolina. It should be smooth when you are done, not sticky.
Wrap in plastic wrap and let rest for 20 minutes
Use a pasta machine to roll it out and cut it.
From The Washington Post, September 26, 2012