Greek Pasta Dough
8 ounces all purpose flour
8 ounces semolina flour
1 teaspoon sea salt
1 tablespoon extra virgin olive oil
2 large eggs
1/2 cup Greek yogurt
water as needed.
Mix together the flour and salt in the bowl of a stand mixer, or mix them up and create a mound on the counter top with a crater in the center. If using a stand mixer, add the eggs, yogurt and olive oil to the flour and mix them together with the paddle or dough hook until well mixed. On the counter top, crack the eggs into the center of the flour, then add the yogurt and olive oil and whisk wet ingredients. Use a fork to gradually draw the dry ingredients into the center, mixing them with the egg mixture. The dough will be hard to mix at first – a pastry scraper will help you draw it all together – but eventually it will come together and be pretty smooth. If the dough feels to dry add a tablespoon of water at a time until the pasta dough comes together.
Knead the dough with the heel of your hand for at least three minutes until the dough is very smooth. The dough should not feel sticky. If it sticks to your fingers, knead in a small amount of flour, just enough so your fingers come away clean when you pull them away. Wrap the dough and let it sit at room temperature for 15 to 30 minutes.