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Fresh Dill Infused Pappardelle Pasta

2 cups all purpose flour
1 cup semolina flour
4 large eggs, whisked
2 tablespoons Dill Olive Oil
1 tablespoon finely minced fresh dill (optional)


In a large bowl or the bowl of a food processor, mix together the flour.  Make a well in the center of the flour if not using a food processor, and add the eggs, olive oil, and dill if using.

Begin incorporating the flour into the eggs a little at a time, mixing  until a very loose messy dough forms.  If using a food processor, blend until a shaggy dough forms, and either case finish by kneading the dough by hand until a smooth dough forms.  Wrap the dough and allow to rest at room temperature for 1 hour.

Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes.

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