Gather all ingredients.

Sift all-purpose flour, semolina flour, and salt together in a large bowl. Make a mountain out of the flour mixture on a clean surface; create a well in the center. Crack the eggs into the well and add olive oil. Whisk eggs gently with a fork while gradually incorporating the flour from the sides of the well. Once it becomes too thick to mix with a fork, begin kneading by hand.

Knead the dough until it becomes smooth and elastic, 8 to 12 minutes. Dust the surface and dough with semolina as needed to prevent sticking. Wrap tightly in plastic wrap and let it rest for 30 minutes at room temperature.

Roll out the dough using a pasta machine or rolling pin to your desired thickness. Cut into your preferred style of pasta, or use it to make stuffed pasta like ravioli.