400 grams flour
100 grams semolina flour
5 fresh large eggs (room temperature)
Pour both flours on a large board and make a well in the center. Crack the eggs into this well and with you finger slowly mix the flour from the bottom into the egg keeping the well in tack. When all the egg is mixed in form a ball and knead until smooth. Keep kneading for a while building the gluten in the dough and it will become very smooth. It will be about 15 minutes. Cover the dough with plastic wrap and let sit for 30 minutes. Using the machine to roll out the dough find a large work space to attach the machine to. Cut the ball of dough into 5 pieces. Dust the dough and work surface with extra flour and set the machine to the first setting. Put the first piece of dough through the machine and fold the pasta on itself. Change to the next setting and run through the machine again and fold the dough on itself. Repeat at least 3 more times and the strip of pasta will be smooth and silky. Continue running through the machine each time changing the setting until you reach the thinnest setting. After your last run through take your long smooth strip and cut into as much of a rectangle as possible then roll it into a swirl lengthwise. Cut with a very sharp knife strips that are 1 centimeter thick. Take the strips and form little nest of pasta set on a baking tray spaced 2 centimeter apart. Let it dry out for 30 minutes then it’s ready to cook.