Process wheat flour, semolina, salt, olive oil and eggs into a smooth dough in a food processor or by hand.

Shape the dough into a ball and wrap in cling film. Let rest at room temperature for about 30 minutes. You can leave the dough in the refrigerator for up to 24 hours.

Roll out the pasta dough with the pasta machine. Set the rollers to the widest opening and knead the pasta dough again. This is how it's done: Turn a portion of dough through the rollers, fold the piece of dough together and turn it through the rollers again with the opening facing down. Repeat the process 5 - 6 times. If necessary, dust the piece of dough with a little flour. If the dough is nice and smooth and even, then turn the rollers 1 step closer and turn them. Keep the roller opening narrower to the desired thickness.

Cooking time Homemade pasta is cooked for about 3 - 4 minutes. The longer the drying time, the longer the pasta will cook. The maximum cooking time is 10 minutes.

TIP 5 - You can easily color homemade pasta with certain, very dye-intensive foods. For yellow noodles, just add a note of saffron or 1/4 teaspoon of kukurma to the pasta dough. You can color the pasta orange with 2 tablespoons of tomato paste. Adding approx. 150 g cooked, pureed beetroot ensures that the pasta dough turns red. And you can get green noodles if you add approx. 150 g of cooked green spinach to the dough.