• Wash hands with soap and water for 20 seconds.
• Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.

If making by hand:

• Mix flours together on a clean, flat work surface.
• Create a well in the middle of the flours, leaving the edges mounded up. Crack the eggs and add the yolks into the well. Add the salt and water to the well. With a fork, slowly whisk the wet ingredients. Gently incorporate the flour into the egg mixture a little at a time. Keep whisking until you work the wet ingredients into the dry, then continue mixing with your hands.
• Work dough into a ball, then knead the dough for 8 to 10 minutes. The easiest kneading method is to push down and away from you with the palm of your hand. Then turn the dough ninety degrees, fold the dough over on itself and push down and away again. The tackiness will go away and the pasta should become silky.

If using a stand mixer:

• Combine flours, eggs yolks, water, and salt in stand mixer bowl. Knead on medium speed with a dough hook.

For all methods of mixing:

• If the dough is too sticky, sprinkle on some additional Semolina until it comes together. If the dough is too dry, sprinkle water until you get the right consistency. You’ll want to knead until the dough is elastic. Slice into the dough with a paring knife; if you see lots of air bubbles, keep kneading. The dough is kneaded when it forms a smooth elastic ball and has very few air bubbles when cut. Test by pressing a finger knuckle into the dough; if it starts to bounce back then it’s ready.
• Wrap dough in plastic wrap or in a covered bowl and let rest for at least 30 minutes. Ideally, let the dough rest for 4 hours before rolling.
• On a lightly floured surface, roll out the pasta to desired thickness and cut as desired. Alternatively, cut into small chunks, flour, and roll through pasta roller.
• To cook fresh pasta, bring a large stockpot of generously salted water to a rolling boil over high heat. Add in the fresh pasta, and then immediately begin to stir it gently so that the noodles do not stick together. Continue to cook until the pasta is al dente, usually between 1-5 minutes depending on the thickness of the pasta. Drain and use immediately.
• Wash your hands with warm running water and soap after handling uncooked flour and/or raw eggs. Clean all surfaces and utensils they have touched.