Measure the bread flour and semolina flour and add to a bowl.
Add the eggs and salt into the bowl. Gradually incorporate flour while beating the egg with your fingers.
At first it does not come together and is rather powdery...
Keep kneading and it starts to come together in about 10 minutes.
Continue kneading until it looks like the picture. Wrap it with plastic wrap and let it rest in the refrigerator for 30 minutes to 1 hour.
Divide the dough into 4 to 5 pieces, and roll each one out. Use a pasta machine if you have one, otherwise roll it out with a rolling pin.
Rolling out is done once the dough is thin and looks like it does in the picture. If you're using a machine, it should be one dial before the thinnest setting. Dust the dough with flour, fold it, and cut to desirable widths.
I cut it into about 5 mm linguine widths.
Story Behind this Recipe
My love of pasta developed into making me buy a pasta machine that lets me enjoy fresh pasta.
In order to keep the pasta from sticking together, use a generous amount of flour to dust the dough. If you don't own a pasta machine, you can use a knife or a pizza cutter to slice the dough. Making the dough into a very thin sheet is essential in fresh pasta making.