Pasta Grannies share their secrets for perfect handmade noodles.
Combine 1 1/2 cups all-purpose flour and semolina flour on a clean large wooden work surface. Form a 6-inch well in center. Add eggs, egg yolks, parsley, and oil to well.Using a fork, beat egg mixture until combined; gradually incorporate flour mixture from inner edges of well into wet ingredients until a smooth batter forms.Once batter is too stiff to mix with fork, use hands to work in remaining flour to form a shaggy dough. Add water, 1 tablespoon at a time, as needed to bring dough together.
Keep 3 dough portions covered while proceeding with next steps.Roll 1 dough piece out on floured wooden work surface into a roughly 20- x 12-inch rectangle . The dough should be thin enough to read through.Lightly dust both sides of dough with all-purpose flour. Starting at 1 long side of rectangle, roll up dough, jelly-roll style, to form a cylinder.Using a thin, sharp knife, cut dough crosswise into 1/3-inch pieces.
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